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Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 90.9
  • Total Fat: 3.5 g
  • Cholesterol: 7.1 mg
  • Sodium: 98.1 mg
  • Total Carbs: 15.1 g
  • Dietary Fiber: 1.4 g
  • Protein: 1.6 g

View full nutritional breakdown of Chocolate Chip Cookies (with chick peas and stevia) calories by ingredient
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Chocolate Chip Cookies (with chick peas and stevia)

Submitted by: LADYBUG459
Chocolate Chip Cookies (with chick peas and stevia)

Introduction

Try this healthier version of chocolate chip cookies. Subsituting most the sugar with pure Sweet Leaf liquid stevia. These also pack a power punch with fiber and protein by adding chick peas, whole wheat pastry flour and oats!! Also have a wonderful source of vitamin B6!! I hope you try these out, my kiddos just love these!! Try this healthier version of chocolate chip cookies. Subsituting most the sugar with pure Sweet Leaf liquid stevia. These also pack a power punch with fiber and protein by adding chick peas, whole wheat pastry flour and oats!! Also have a wonderful source of vitamin B6!! I hope you try these out, my kiddos just love these!!
Number of Servings: 30

Ingredients

    *1/2 cup light brown sugar
    *3/4 cup trans fat free soft tub margarine
    *10-15 drops of Sweet Leaf Vanilla Creme liquid Stevia, if you like it sweeter add more drops
    *2 teaspoons vanilla extract (only if you are NOT using the vanilla creme stevia)
    *1 large egg
    *1 large egg white
    *1/2 cup garbonzo beans (chick peas)
    *1/2 cup semi sweet chocolate chips
    *2 cups whole wheat pastry flour
    *1/2 cup rolled oats
    *1 teaspoon baking soda
    *1/4 teaspoon salt

Directions

Preheat oven to 350

In large bowl beat sugar, and butter until smooth and creamy. Add vanilla creme stevia , vanilla extract (if using regular stevia), egg and egg white and the chick peas and chocolate chips beat until blended.

In smaller bowl combine the dry ingredients, flour, oats, soda, salt. Gradually add to wet ingredients and mix until thick dough forms.

Drop dough by tablespoons onto baking sheet about 2 inches apart. These cookies don't spread much so if you like the looks of a more flat cookie then press them gently with a fork. Bake until cookies are golden brown about 11-13 minutes. I like mine a little soft and gooey in the inside so I only bake my for 10 minutes.

Transfer onto a rack to cool. Store in an air tight container for up to 3 days!

Number of Servings: 30

Recipe submitted by SparkPeople user LADYBUG459.






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