Thought I would just post a recipe that I made today. Yummy, yummy.
Credit for the recipe needs to go to Jessica Seinfield although I do change it up a bit to make it cleaner.
Chocolate Chip Cookies
1/2 c Raw or turbinado sugar
1/4 c Brown sugar Splenda
1/2 c Olivinia margarine
1/4 c fat free sour cream
2 large egg whites
2 t vanilla
1 15 oz. can chickpeas, drained and rinsed
2 c semi-sweet chocolate chips
2 c whole wheat flour
1/2 c oats
1 t baking soda
1/4 t sea salt
1. Preheat over to 350 F. Coat a baking sheet with cooking spray.
2. In a large mixing bowl, beat the sugars, margarine, & sour cream until smooth. Beat in the egg whites and vanilla, then the chickpeas and chocolate chips. Add the flour, oats, baking soda, and salt and mix on low speed until a thick dough forms.
3. Drop by spoonfuls onto the baking sheet, spaced about 2 inches apart. Press gently with a fork to flatten. Bake until the cookies are golden brown and just set, 11 to 13 minutes; do not overbake. Transfer to rack to cool.
4. Store in airtight container for up to 3 days. Freezes well.
I know ... sound kinda grose but the kids eat them! Best to eat cold though after they cool down completely.
Makes about 40 cookies or so.
Give them a try and let me know if you like them or not. Mostly I make these for the kids. If I was making them just for me, I would try to substitute the semi-sweet chips with unsweetened and give that a try.
If you have a favorite recipe you'd like me to try and make over, just send it to me. I love to bake!
Until later.
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