Monday, August 26, 2013

Choc Chip Chickpea Cookie Recipe

So I made these the other day and this happened.

The overwhelming response was that if I'd outed myself as a sanctimummy tosspot already, I should share the recipe anyway.

And look truly I love food. I do. But while I was watching my calorie intake really closely recently I seem to have accidentally almost quit sugar. Because if I had to choose between 3/4 of a cup of salad and 1 teaspoon of sugar I'm going for the salad, you know?

And since then on a couple of occasions where I've pigged out consumed way more refined sugar than my body is now used to, I've had chest pains and heart palpitations. Which pretty much scared the daylights out of me.

And so, I am consciously replacing refined sugars with more natural sugars and increasing whole foods in our diets as well.

Not in a wanky oh I'm on the bandwagon kind of way. Just in a OMG I got my Little Mate to eat something new and he didn't even know it kind of way.

So without further ado, I give you Sanctimummy Tosspot Choc Chip Chickpea Cookies (along with variations for regular pantry ingredients).

You need:

150g coconut sugar (or brown sugar or even normal white sugar)
100g coconut butter (or 120gm regular butter)
1 egg (an egg is an egg)
1 can of chickpeas (if I was a proper sanctimummy I'd have grown them myself really)
230g of dark choc chips (or 110g of cacao nibs if you are a truly proper sanctimummy)
100g spelt whole grains
160g spelt flour (or 260g plain flour in place of these two)
50g rolled spelt (or 50g rolled oats)
1 tsp bicarb soda
pinch Himalayan sea salt (or regular table salt)

What to do:

* Preheat oven to 180 degrees C

* Drain and rinse the chickpeas.

* Using an electric beater or heavy duty blender, whizz together the butter and sugar until it is light and fluffy.

* Add the egg and beat together for a tic.

* Pop in the chickpeas and whizz the lot up until it is fairly smooth.

* Mill the spelt grains, then combine with the spelt flour and pop into the butter mixture OR put the normal flour into the butter mixture.

* Mix to combine, adding in the bicarb and salt as you go.

* Add the rolled spelt or oatmeal and choc chips to the mixture and stir until it is all combined.

* Drop teaspoons of mixture onto a greased or baking paper lined baking tray, then into the oven for around 10 minutes until just golden.

* Eat them all up and feel SUPER VIRTUOUS!

The recipe made 54 smallish cookies for me, and for my fellow calorie counters each cookie is worth 69 calories and is TOTALLY WORTH IT. They freeze well for school lunches too, and if my four year old will happily eat them then I reckon your kids will too and they will be none the wiser that they are eating some veggies!

Enjoy sanctimummies, and regular mummies too!

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