It has been a crazy summer and a long time since I have updated my blog. I hope everyone had a fantastic summer. My daughter started grade 1 and of course this made me think about ideas for recess and after school snacks. Kids love cookies but do we really want to load them with just sugar?? Why not add a great protein that is nut free and school yard friendly.??? What I like to do when I make cookies is to line a large cookie tray with parchment, then scoop the cookies with an ice cream scoop, placing close together but not touching. Then you can put them in the freezer. Once frozen transfer to a Ziploc bag. Now you can bake the cookies as needed keeping them fresh and tasty. Just increase baking time by about 5 mins and lower temperature to 325'F when backing from frozen.
Chocolate Chip Cookies with Chickpeas
makes about 2 dz cookies
3/4 cup brown sugar, lightly packed (can replace here with 1/2 cup agave syrup)
3/4 cup butter (or margarine if you prefer)
1 egg or 2 egg whites
2 tsp pure vanilla (always use the real stuff!!)
1 15oz can of chickpeas, drained, rinsed and finally chopped
2 cups semi or bitter sweet chocolate chips
2 cups flour(can substitute with spelt for wheat allergies)
1/2 cup oats (optional)or chopped nuts could be added here as well if desired
1 tsp baking soda
1/4 tsp sea salt
Cream butter and sugar.
Add eggs, vanilla, chickpeas and chocolate chips
In a separate bowl sift flour, baking soda and salt.
Add flour mixture to butter mixture, mixing until just combined.
Scoop on parchment lined cookie sheet
Bake at 350'F for 10-12 mins
Allow to cool and enjoy!
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