Chocolate Chip Cookies

You’re probably wondering when you look down the ingredient list that I may have made a mistake and added chick peas, but I haven’t. By adding the chick peas and the walnuts you use less butter and it makes for a yummy protein cookie. The kids won’t know. The only thing you can’t do is freeze these cookies, I’ve tried and they went soggy.

Ingredients

1 cup rapadura sugar
1/2 cup butter
1 large organic free range egg
2 tsp vanilla essence
1 tin of organic chick peas drained and rinsed and smashed
2 cups of organic chocolate chips
3/4 cup walnuts - crushed
2 cups organic plain flour
1/2 cup rolled oats
1 tsp baking powder
1/4 tsp sea salt
Preheat oven 180C

Method

1. In a large bowl beat sugar and butter until smooth
2. Add vanilla essence and egg and beat until mixed well
3. Add chick peas, chocolate chips, walnuts, flour, oats, baking powder and sea salt. Mix until all is combined
4. Drop the dough by the teaspoon onto the greased baking tray, spacing the cookies (they don’t spread). Press with a fork to slightly flatten
5. Bake cookies for 8 to 10 minutes or until golden brown.
6. Allow to cool and hide from the family as they will be eaten in one sitting if you leave them on the bench.

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