Evening Lovelies :)
As promised a recipe for the chickpea/choc chip cookies!!!!!
Preheat your oven to 180 degree (moderate)
line a cookie sheet or baking tray with non stick baking paper
half a cup of Xylitol (sugar free, diabetic) (I used just under half a cup and they were sweet enough for us)
OR 1 cup firmly packed brown sugar
3/4 cup of organic butter (or reg butter or marg)
2 large organic free range egg whites (save the 2 yolks for homemade mayo!)
2 teaspoons pure vanilla extract
1 425g can of chickpeas drained and rinsed
2 cups of choc chips (I used pure cocoa nubs from the health food shop, and only 1 cup....this ingredient is expensive!!) Lol
3/4 cups of chopped walnuts or macadamias (optional)
3/4 cups of raisins (optional) raisins will increase the sugar/fructose content
2 cups of organic all purpose flour (or reg...I'm on an organic diet)
1/2 old fashioned steel cut oats
1 tsp baking soda
1/4 teaspoon salt
in a bowl cream the butter and xylitol (or brown sugar), when nice and creamy smooth beat in the 2 egg whites and vanilla till mixed.
Add in the choc chips and drained/rinsed chick peas (might want to use a tea town around your bowl if using beaters or a kitchen aide...they fly everywhere!! LoL) (add in the nuts and raisins now too)
Add the flour, oats, baking soda, salt. Mix on a low speed until a thick dough forms.
Roll into tablespoon size balls and place onto baking tray, press gently with a fork.
Bake till golden...Approx 12-15mins.
DO NOT OVER BAKE!
Transfer to a cooling rack and ENJOY!
Store in an airtight container for around 3+ days.
Next time I cook these I'll be adding some chai seeds to gibe them some added extra nutrition wise. About a table spoon should be plenty :)
These are SUPER yummy and my hubby and 4 kids have not even batted an eyelid at the chickpeas or xylitol! There is NO yucky aftertaste with xylitol compared to stevia or natvia also! Yay!!!
I'm currently turning this
into homemade slowcooked, sugar free tomato sauce!
I'll let you know the results!!!!!