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Einkorn Chocolate Chip Cookies
Delicious chocolate chip cookies with chickpeas, oats, and Einkorn flour
Print Recipe
Prep Time:
10
minutes
mins
Cook Time:
22
minutes
mins
Total Time:
32
minutes
mins
Ingredients
1
cup
grass-fed butter
1
cup
organic
fair trade brown sugar
2
organic eggs
fresh from the farmers' market if possible!
2 3/4
cups
einkorn flour
1/3
cup
organic oats
1 15
oz.
can organic chickpeas
drained
1
bag allergy friendly chocolate chips
1
tsp.
pure vanilla
1
tsp.
aluminum-free baking soda
1/2
tsp.
sea salt
Instructions
Preheat oven to 350.
In a large mixing bowl, or the bowl of an electric mixer, beat brown sugar and butter with a wooden spoon or on low to medium speed until smooth.
Beat in the egg whites and vanilla.
Add chocolate chips and chickpeas. (If using a stand mixer, beware of flying chickpeas!)
Slowly add the flour, oats, baking soda, and salt, and mix on low speed until a thick dough forms.
Drop the dough by the tablespoonful onto greased baking sheet or stone, spacing the cookies about 2 inches apart.
Press gently with a fork to flatten.
Bake until the cookies are golden brown and just set, 18-24 minutes.
Place on rack to cool.
Nutrition
Calories:
144
kcal
|
Carbohydrates:
15
g
|
Protein:
2
g
|
Fat:
9
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.3
g
|
Cholesterol:
34
mg
|
Sodium:
166
mg
|
Potassium:
79
mg
|
Fiber:
2
g
|
Sugar:
10
g
|
Vitamin A:
261
IU
|
Vitamin C:
0.2
mg
|
Calcium:
22
mg
|
Iron:
1
mg
Servings:
24
Calories:
144
kcal
Author:
Amity Hook-Sopko