there was a time where I attempted to hide vegetable puree in every item of food I made…  it was a phase of my life brought on by the two cookbooks Jessica Seinfeld  had published where she hid spinach in brownies and cauliflower puree in just about everything…

it was quite the process with the steaming of the vegetables, pureeing them, measuring and bagging them and then remembering to use them in the recipes…

and then I had an ‘ah-ha’ moment… maybe I should be making my snotty little kids actually eat vegetables instead of doing this sneaky ‘song-and-dance’ routine with them… hiding what is good for them and what they need to learn how to eat for the rest of their lives…

that being said…  this recipe has stuck with me and is the only way I make chocolate chip cookies now…  because when it comes to cookies, if you are able to shove some protein in them without the little spoiled brats knowing, you feel like you are winning…  as a mom… as a parent… over them…

and you are able to take them with you on hockey road trips without all the other parents judging you… another win…

and teacher’s will appreciate your kid not just having a hit of sugar but also of fibre and protein…  the teachers haven’t told me this yet but I imagine they have talked about it at school… probably in the teacher’s lounge…  about my healthy cookies…

really, making these cookies will make you feel like super-mom or super-dad…  and anything that your child does wrong now cannot be blamed on the nutritional value of the food you are supplying said child…

I would blame it on the teachers…  it takes a village and I can only do so much… cookies is it…  teachers need to fill in the gaps…


  
  

chickpea chocolate chip cookies

Ingredients:

  • 1 cup brown sugar
  • 1 cup melted coconut oil, room temperature
  • 2 eggs, room temperature
  • 2 tsp vanilla
  • 2 cups Nutriblend ‘Tastes Like White’ flour
  • 1/2 cup oatmeal
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 14 oz (398 mL) can chickpeas (I use Eden Organic ones)
  • 1 cup milk chocolate chips
  • 1/2 cup sweetened coconut flakes (optional)

Directions:

  • mix the sugar, oil, eggs and vanilla in a blender until well combined
  • mix in a separate bowl the flour, oatmeal, baking soda and salt
  • rinse the chickpeas, then place in a large ziplock bag and seal without the air in in
  • with a rolling pin, smash the chickpeas until they are a paste
  • add the dry ingredients to the blender and combine
  • add the chickpeas and combine
  • fold in chocolate chips and coconut
  • with a medium sized ice cream scoop, scoop dough onto a parchment lined cookie sheet
  • press down with a fork that has been dipped in water to prevent sticking
  • bake at 350 degrees for 12 minutes
  • let cool on a rack
  • freeze individually wrapped in plastic wrap for lunches