Nutritional information does not include the following ingredients: Brown Sugar, Butter, Vanilla extract, Chickpeas, Choc chips, Walnuts, Raisins, Salt
Please Note - Nutritional information is provided as a guide only and may not be accurate.
Naughty and Nice. Ok, so they are a lot more naughty than nice, but we can always pretend! The chickpeas in these Chocolate Chip and Chickpea cookies give it a really love texture – you can’t taste them at all!
Method
Preheat oven to 180 degrees.
Beat sugar and margarine until smooth.
In a food processor process the chickpeas, vanilla and egg whites until pureed then add to sugar and margarine mixture.
Add chocolate chips, flour, oats, bicarb soda and salt, and mix on low speed or by hand until a thick dough forms.
Drop tablespoonsful onto baking tray, leaving space for spreading.
Press lightly with a fork to flatten.
Bake for 11-13 minutes or until lightly golden; be careful not to over bake.
Recipe Hints and Tips:
Chocolate Chip and Chickpea Cookies are suitable to freeze for up to four weeks.
Store the biscuits at room temperature in an airtight container for up to three days.
About Author
Jody Allen
Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less
