Chickpea Choco - Raisin Chippers
Nutritional Info
- Servings Per Recipe: 30
- Amount Per Serving
- Calories: 137.3
- Total Fat: 5.9 g
- Cholesterol: 0.8 mg
- Sodium: 103.9 mg
- Total Carbs: 22.4 g
- Dietary Fiber: 1.9 g
- Protein: 2.2 g
View full nutritional breakdown of Chickpea Choco - Raisin Chippers calories by ingredient
Introduction
You know you should be eating more legumes, but the chances of getting a kid to tuck into a bowl of beans are generally slim to none! But try getting anyone – especially a child – to resist a cookie! You know you should be eating more legumes, but the chances of getting a kid to tuck into a bowl of beans are generally slim to none! But try getting anyone – especially a child – to resist a cookie!Number of Servings: 30
Ingredients
-
1 (15-oz) can chickpeas (or 2 cups cooked), drained and rinsed
1 ½ tbsp vanilla extract
3-4 tbsp water
2/3 cup dark brown sugar
2 tbsp sugar
2/3 cup vegan margarine or butter
1 cup oat flour
1 cup spelt flour (or whole wheat flour)
½ cup old fashioned rolled oats
1 tbsp cornstarch
1 tsp baking soda
Pinch nutmeg
½ tsp sea salt
1 ¼ cups chocolate-covered raisins
Directions
Preheat the oven to 350°F, line 2-3 baking sheets with parchment or silicone.
In a blender or food processor, puree the chickpeas, vanilla and water until very smooth. Set aside.
In a large bowl, cream together the margarine and sugars until well blended.
Add the chickpea puree and beat in well.
Whisk together the flours, oats, cornstarch, baking soda, nutmeg and salt in a bowl and gradually beat into the creamed mixture until well combined.
By hand, fold in the chocolate covered raisins.
Scoop onto the prepared sheets and flatten slightly (they don’t spread much as they bake).
Bake for 12-13 minutes, rotating the pans in the oven halfway through baking time.
Cool on the sheets for 15 minutes before transferring cookies to wire cooling racks.
Number of Servings: 30
Recipe submitted by SparkPeople user JO_JO_BA.
In a blender or food processor, puree the chickpeas, vanilla and water until very smooth. Set aside.
In a large bowl, cream together the margarine and sugars until well blended.
Add the chickpea puree and beat in well.
Whisk together the flours, oats, cornstarch, baking soda, nutmeg and salt in a bowl and gradually beat into the creamed mixture until well combined.
By hand, fold in the chocolate covered raisins.
Scoop onto the prepared sheets and flatten slightly (they don’t spread much as they bake).
Bake for 12-13 minutes, rotating the pans in the oven halfway through baking time.
Cool on the sheets for 15 minutes before transferring cookies to wire cooling racks.
Number of Servings: 30
Recipe submitted by SparkPeople user JO_JO_BA.