Inspired by Jessica Seinfeld's recipe in Deceptively Delicious, after a few rounds and ingredient tweaks, I cracked the code to a not-too-sweet, soft, and tasty chocolate chip cookie, with, wait for it . . . chickpeas. Yes, protein and fiberlicious chickpeas. You can almost hear the "Hallelujah" chorus, can't you?
If you don't have palm sugar (get some), you can substitute it with brown sugar. Why palm sugar? Made from coconut tree nectar, it's naturally low on the glycemic index, meaning that it won't spike your blood sugar like white or brown sugar, and has significantly more potassium, magnesium, zinc, iron, phosphorus, nitrogen, and sodium than its white and brown counterparts.
- 2 cups chickpeas (garbanzo beans) *
- ½ cup palm sugar
- ½ cup unsalted butter
- 2 eggs
- 2 tsp. vanilla extract
- 1 cup semisweet chocolate chips
- ½ cup walnuts *
- 1 ½ cups whole wheat pastry flour *
- ½ cup golden flaxseed meal *
- ½ cup rolled oats
- 1 tsp. baking soda
1. Preheat oven to 350°F. Grease a baking sheet.
2. Pulse the chickpeas in a food processor. Set aside.
3. In a large mixing bowl, beat the palm sugar and butter until smooth. Beat in the eggs and vanilla. Add the chickpeas and chocolate chips. Add the flour, flax, oats, walnuts, and baking soda. Mix until the dough becomes thick.
4. Drop the dough by the tablespoon onto the baking sheet, spacing each about 2 inches apart. Press gently with a fork to flatten. Bake until golden and just set, about 20 minutes. Do not overbake.
Makes 2 1/2 dozen cookies.
For this and other fiberlicious recipes, visit www.fortheloveoffiber.com.
Serving size: 2 cookies
- Calories: 237
- Total fat: 12 g
- Saturated fat: 5 g
- Cholesterol: 15 mg
- Sodium: 172 mg
- Total carbohydrates: 30 g
- Dietary fiber: 5 g
- Sugars: 11 g
- Protein: 6 g
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