I tend to be a gluten free kind of gal but life is all about compromise… especially when it comes to my kids. My son Timmy loves these cookies. They are easy to make and they are actually even more delicious out of the freezer. I always make them in bulk. Even though they contain a small amount of sugar and flour, they are a nutritional powerhouse in the cookie world. Here you go sports Moms – you’ve gotta make these!
Timmy’s Favorite Chocolate Chip Cookies
1 cup sugar, preferably raw, organic
¾ cup butter
2 large eggs
2 teaspoons vanilla extract
15 ounces cooked or canned chickpeas, rinsed and drained
2 cups good quality semi sweet chocolate chips
2 cups spelt flour
½ cup quick cooking oats
1 teaspoon baking soda
¼ teaspoon salt
- Preheat oven to 325°
- Line cookie sheets with parchment paper.
- In a large mixing bowl or the bowl on an electric mixer (vitamix works too), beat the sugar and butter together.
- Beat in the eggs and the vanilla, and then the chickpeas. Batter will be very thick. Make sure the pick peas are well mushed.
- In a separate bowl, combine the flour, oats, baking soda and salt.
- Combine the wet and dry ingredients together mix thoroughly until a thick batter forms. Use your muscles for this step. Add chocolate chips
- Drop the dough by the tablespoonfuls onto the baking sheet, spacing the cookies about 2 inches apart.
- Bake the cookies for 11-13 minutes or until the cookies are golden brown.
- Let cool and store in refrigerator or freezer.
Makes 12-15 cookies