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Tuesday, December 15, 2009

Chocolate Chip Cookie Recipe


Every year my book club gets together and does a cookie exchange. This year one of the members, Elizabeth brought a special cookie for me. Elizabeth has been working REALLY hard to make healthy foods for her 4 growing boys. She has a cookbook by Jessica Seinfeld that has helped her with this task.

She made the Chocolate Chip Cookies (with chickpeas). Here is what she said "Another hit! Jeff & I think these cookies are slightly more "earthy", but that didn't stop the kids!"

Elizabeth made a few minor changes and so I am going to write her ingredients.

Ingredients:

  • 1 cup firmly packed light or dark brown sugar
  • 3/4 cup of organic butter
  • 2 large egg whites
  • 2 teaspoons pure vanilla extract
  • 1 - 15 oz. can of drained chickpeas (smashed a little)
  • 2 cups (12 oz) semisweet chocolate chips
  • 3/4 cup chopped walnuts (optional)
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup old fashioned oats
  • 1 teaspoon aluminum free baking soda
  • 1/4 teaspoon salt

Directions:

  • Preheat oven to 350 degrees. Coat a baking sheet with cooking spray (Elizabeth used a stone baking sheet so she did not do this step)
  • In a large mixing bowl or the bowl of an electronic mixer; beat the sugar and butter with a wooden spoon or on medium speed until smooth. Beat in the egg whites and vanilla, then the chickpeas and chocolate chips. Add flour, oats, baking soda, and salt, and mix on low speed until a thick dough forms.
  • Drop the dough by the tablespoonful into the baking sheet, spacing the cookies about 2 inches apart. Press gently with a fork ro fatten. Bake until the cookies are golden brown and just set, 11 - 13 minutes; do not overbake. Transfer to a rack to cool
  • Store in an airtight container for up to 3 days.


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