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Sweet-n-Salty Chocolate Chip Cookies With Crispy Chickpeas

Sweet-n-Salty Chocolate Chip Cookies With Crispy Chickpeas
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Prep Time: 20 min Serves: 24
Cooking Time: 15 min Yield: 24 cookies
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If a cookie can ever be considered good for you, this may be it. It’s got whole grains, chickpeas, bittersweet chocolate, cinnamon, cayenne and more. Recipe + Image: Jackie Newgent.



1. Preheat oven to 375°F. In a medium bowl, whisk together the flour, baking soda, cinnamon, cayenne, and salt. Set aside.

2. In a large bowl, whisk together the coconut sugar (or turbinado sugar) and oil until thoroughly combined. Whisk in the egg, egg white, apple butter, and vanilla until thoroughly combined. Stir in the flour mixture until well combined. Stir in the oats, roasted chickpeas, and chocolate pieces (about 70% cacao) until evenly combined.

3. Onto three unbleached parchment paper lined baking sheets, drop dough by rounded tablespoon to make 24 large cookies, 8 cookies per sheet, flattening each cookie slightly with the back of a spatula before baking. Bake (in batches, if necessary) until browned, about 13 to 15 minutes, rotating baking sheets about halfway through baking.

4. Remove from oven and transfer cookies to racks to cool.


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