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Sweet-n-Salty Chocolate Chip Cookies With Crispy Chickpeas

by Livestrong_Recipes  |  Feb 29, 2016

Sweet-n-Salty Chocolate Chip Cookies With Crispy Chickpeas
  1. PREP
  2. 20 m
  • COOK
  • 15 m
  • TOTAL
  • 35 m

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.

INGREDIENTS

SERVES 24

  • 1 1/4 cups Whole Wheat Pastry Flour
  • 1 tsp baking soda
  • 3/4 tsp ground cinnamon
  • 1/8 tsp Organic Ground Cayenne Red Pepper
  • 1/2 tsp sea salt
  • 2/3 cup Coconut Sugar, Unrefined
  • 1/3 cup grapeseed oil
  • 1 Free Range Egg
  • 1 whole Free Range Liquid Egg Whites
  • 1/4 cup Apple Butter
  • 1 1/4 tsp pure vanilla extract
  • 1 1/2 cups Old-fashioned Rolled Oats
  • 5 oz Roasted Yellow Chickpeas
  • 4 oz 60% Cacao Bittersweet Chocolate Chips

DIRECTIONS

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.