Skip the Candy… Go For the Cookies
These are so delicious straight out of the oven, but they stay soft for at least a week. We haven’t kept them in the house any longer, even while Rick was hunting and there were just two of us home to eat them. My daughter, Abigail, likes to heat them in the microwave for 5-10 seconds to restore that just baked melty-goodness. She loves them and so does every other kid that has ever tried them from us (including sweet Bill), which always makes me happy because they are chock full of good things. This recipe was inspired by Jessica Seinfeld’s Deceptively Delicious tricks. Kid-friendly for sure!
What You Need:
- Nonstick cooking spray
- 3/4 cup firmly pressed down coconut sugar*
- 3/4 cup Earth Balance or another trans-fat-free non-butter spread
- 2 eggs
- 2 tsp pure vanilla extract
- 1 cup whole wheat pastry flour
- 1 1/4 cup all purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 (15 oz) can chickpeas, drained and rinsed
- 3/4 cup walnuts, pulverized until finely ground**
- 2 cups (12 oz) semisweet chocolate chips
- Preheat the oven to 375° F. Coat a baking stone or sheet with cooking spray
- Whisk together both flours with the baking soda and salt. Set aside.
- In a large mixing bowl, beat the sugar and margarine on medium speed until smooth. Beat in the eggs (one at a time) and vanilla.
- Add the flour mixture (from #2) slowly and mix on low speed (or stir) until a thick dough forms.
- Place the chickpeas in a Vitamix or other high speed blender. Blend on high, using the tamper to continually press down firmly. Move quickly until smooth.
- Add the mashed chickpeas to dough and mix well on low speed.
- Add the ground walnuts and mix briefly on low speed.***
- Add the chocolate chips and stir together until mixed well.
- Scoop heaping tablespoons of dough and drop them one by one onto the cookie sheet about 2 inches apart. Gently flatten them with your fingers.
- Bake until the cookies are slightly golden brown on the outside and just set (approximately 11 minutes). Do not over-bake. Transfer to a wire rack to cool. Enjoy while still warm and melty.
Makes 2 to 2 1/2 dozen cookies.
Notes and Tips:
* Can swap with brown sugar if you don’t have coconut sugar on hand. See the benefits of using coconut sugar below.
**Pulverize room temperature walnuts in a dry Vitamix or food processor by pulsing until they are finely ground. You will need to scoop down the sides with a spatula from time to time. Do not blend on high or excessively, as it may create a “butter” instead of a “flour”.
***You will taste a mild walnut flavor, so omit them if you don’t like that taste. I definitely recommend trying them first, though. They are so good for you and my daughter doesn’t notice, so you might not either.
- COCONUT SUGAR – A healthier sweetener in that it contains trace vitamins and minerals, lower fructose, and a significantly lower glycemic index (helping your blood sugar to remain stable) than the white and brown sugar which would traditionally be used in these cookies. We also use much less; these cookies are good, but not sweet. It is also more environmentally friendly. See the benefits.
- PROTEIN AND GOOD FATS – With over 3 grams of protein per cookie (at a 2 dozen yield), you can feel pretty good about eating one with your afternoon snack. The omega-3’s and other good fats found in the walnuts and chickpeas (as well as the Earth Balance swap with butter) are great for your brain, hair, and cholesterol levels.
- FIBER – Huge boosts from the whole wheat pastry flour, walnuts, and chickpeas to keep your digestive system rolling in the right direction, instead of grumbling from all the sugar and stripped carbs in regular chocolate chip cookies.
- IRON AND CALCIUM – Another added benefit of the walnuts and chickpeas.