‘When you are a mother, you are never alone in your thoughts, you must think once for yourself and once for the others’.
This is a recipe my mum saw on British TV. She loves to bake, but I never eat her sweets as I don’t have a sweet tooth and I am gluten free. She found this high protein, gluten and dairy recipe and tried it out just for me.
The cookies are delicious and due to the high protein can be a good breakfast or pick me up. You cannot taste the chickpea flour, so others have no idea it is a healthier cookie. If you are diary free you can use carob instead of chocolate chips which will give a little bitter chocolate taste. If you like them sweeter, use chocolate. They also work well with nuts and/or raisins.
Ingredients
- 1.5 cups chickpea flour
- ½ tsp. baking soda
- ½ tsp. salt
- 1 tsp. vanilla extract
- 1 whole egg
- 1 egg yolk
- ½ cup brown sugar
- ½ cup, melted, coconut oil
- ¼ cup chocolate/carob chips
Method
- Preheat the oven to 350F.
- Add the coconut oil to the brown sugar and vanilla and mix. Next add the egg, mix well. Add the chocolate chips.
- Sieve the flour, baking soda and salt together.
- Add both mixes together.
- Use an ice-cream scoop to scoop balls onto a lined baking tray, press down slightly with a fork.
- Bake for 9-11 minutes or until they brown at the bottom.
- They will be soft when coming out of the oven but harden up as they cool.
