I realize it has been AGES since I have posted. My biggest excuse is that nursing school has been absolutely crazy and I've been spending most of my time cooking and baking with tried and tested recipes as opposed to experimenting in the kitchen. I've tried a few new recipes, but not all of them have been super healthy, and not all of them have been great successes either. This week however I took the time to try out a few new recipes. One of them being something I've been meaning to do for a while; chickpea based cookies!! The ones I made this week ended up being a bit wetter than expected, so I did have to add a bit of bulk to it to try things out, but there are many options to help make wet cookies dryer! These cookies (after a few attempts) were even husband approved (and he hardly ever eat desserts, so I always call that a success!)
Here is my take on chickpea cookies!!
Ingredients:
2 cups cooked chickpeas (fresh or from a can is fine)
1/4 c unsweetened apple sauce
2 tsp vanilla
1 egg
1 cup trail mix (I used mixed nuts, craisins, raisins, chocolate chips, pumpkin seeds and sunflower seeds)
4 tsp unsweetened coconut flakes'
4 tsp flax seeds
1/3 cup honey (or 5-6 tsp stevia, which is equivalent to 1/2 c sugar)
2-3 tbsp cocoa powder
1/3 cup bran
1/3 cup oats or whole wheat flower
Directions:
1) Preheat over to 375F.
2) In food processor blend chickpeas, applesauce, egg and vanilla until pureed.
3) In a large bowl mix pureed blend with all dry ingredients, adding flour last as required (batter should be slightly wetter than normal cookie dough)
4) Roll batter into balls and flatten on a lightly greased, or non-stick cookie sheet
5) Bake for 13-16 minutes or until tops crisp and bottoms brown.
Here is my take on chickpea cookies!!
Ingredients:
2 cups cooked chickpeas (fresh or from a can is fine)
1/4 c unsweetened apple sauce
2 tsp vanilla
1 egg
1 cup trail mix (I used mixed nuts, craisins, raisins, chocolate chips, pumpkin seeds and sunflower seeds)
4 tsp unsweetened coconut flakes'
4 tsp flax seeds
1/3 cup honey (or 5-6 tsp stevia, which is equivalent to 1/2 c sugar)
2-3 tbsp cocoa powder
1/3 cup bran
1/3 cup oats or whole wheat flower
Directions:
1) Preheat over to 375F.
2) In food processor blend chickpeas, applesauce, egg and vanilla until pureed.
3) In a large bowl mix pureed blend with all dry ingredients, adding flour last as required (batter should be slightly wetter than normal cookie dough)
4) Roll batter into balls and flatten on a lightly greased, or non-stick cookie sheet
5) Bake for 13-16 minutes or until tops crisp and bottoms brown.
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