Tag Archives: cookies

Chickpea Chocolate Chip Cookies

You read that right, there are chickpeas in these cookies.  OKAY, forget I said that.  Instead, you read this: the most amazing, life-changing chocolate chip cookies.

That’s all you need to know, I promise.  Make these, it’s that simple.

Ohkay, I will provide a little blurb.  I “Pinned” these on Pinterest a while ago, forgot about them, and then remembered them when I felt like baking something a few weeks ago.  I never need to worry about eating too many baked treats (unless it’s chips or popcorn…then it’s fair game), but CH is bad at indulging.  Thus, when I bake goodies, I try to make them as healthy as possible, so that when he eats 10 right away, I don’t feel as bad.

I admit it though, I couldn’t believe someone would put chickpeas in cookies…but something was telling me to just try it.  I followed the recipe, getting more and more excited as I went through the steps, and when they finally went in the oven, I couldn’t wait to get them out.

These cookies are everything a good chocolate chip cookie is:  slightly crispy on the outside, moist and chewy on the insider. These have easily replaced my favourite chocolate chip cookie recipe, and just to prove they are “that good” here is a comment I received at work via email from CH:

“I never want to eat a non-chickpea chocolate chip cookies again, in fact, I will throw out the Chips Ahoy cookies at home tonight in protest […]”.

Just trust me, they are that good.

And enjoy a cookie that clocks in a 83 calories, 3 grams of fat, 2 grams of fiber and 3.1 grams of protein per cookie.  Now that’s a cookie that you can have more than one of 🙂


Chickpea Chocolate Chip Cookies

Yield:  4 dozen
Prep Time: 15 minutes
Cook Time:  12 – 14 minutes


  • 1 cup firmly packed brown sugar
  • 1/2 cup butter, room temp
  • 1 egg
  • 1 egg white
  • 1 teaspoon vanilla extract
  • 1/3 cup lowfat vanilla yogurt
  • 1 15 oz can chickpeas, rinsed + patted dry
  •  2 1/4 cup all purpose flour
  • 1/4 cup almond meal
  • 1 teaspoon baking soda
  • pinch of kosher salt
  • 8 oz semi-sweet chocolate chips


Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.

In a medium bowl, whisk together fours, almond meal, salt and baking soda.

In the bowl of an electric mixer, beat together butter and sugar until fluffy.

Add chickpeas and beat until finely mashed. Add eggs one at a time continuing to beat.

Mix in yogurt and vanilla and then incorporate dry ingredients on low speed until dough forms.

Stir in chocolate chips by hand.

Drop dough by teaspoonful on each cookie sheet about two inches apart.

Dampen hands and gently push on the top of each piece of cookie dough flattening each slightly.

Cook for 10 to 15 minutes or just beginning to brown and toothpick comes out clean. Resist the urge to over bake! They will look undercooked but if the toothpick comes out clean they are done.

*** I divided the dough in-half and frozen one portion of it for future use (I rolled it into a long log and wrapped it in plastic wrap). When I wanted a batch of cookies, I sliced the log into disks’ and then cut the disks in half).  They were just as good as the first batch!

Recipe from Cooking With My Kid



Filed under Breakfast, Desserts, Healthy, Vegetarian and Vegan

Chocolate Cherry Shortbread Cookies

Happy December Everyone!  I still cannot believe it is December 10th already, which means it is only 15 days away from Christmas. I cannot wait to spend quality time with my family and friends and truly enjoy the magic of the season, but I guess I better work on finishing my shopping.

CH and I have been busy this week getting ready for Christmas: we bought our tree from the St. Lawrence Market (the same man has been selling trees at the farmers market for 26 years!) and CH got to carry our tree home (yes, he felt like a lumberjack – see below!); we went to the 2nd Annual Outdoor Christmas Market in the Distillery District (which was absolutely incredible and immediately put us in the mood for Christmas); we decorated our apartment, our tree and had our first Cranberry Ginger Ale of the season, spiked with vodka of course, all the while watching Miracle on 34th Street; and the weekend was completed with an exhausting, but absolutely rewarding day in the kitchen with a good friend, baking Christmas treats until we couldn’t stand anymore.

Many of the recipes Kate and I baked together will be shared in the coming weeks, but today’s recipe is definitely going against the saying “Save the Best for Last” because these Chocolate Cherry Shortbread Cookies, were definitely the BEST thing we baked the entire day.  These are Kate’s family cookies, her Mom made them for years, and then Kate started making them, and then she made them Vegan friendly.  Either way, Vegan or not, these are delicious and the perfect cookie for company, a gift or to eat all alone while no one is watching.

These are definitely going on my annual Christmas baking list, and I know if you give them a try, it will be on your list too. The recipe below is the non-Vegan recipe, with notes in brackets for the Vegan adaptations.

Merry Merry everyone (and thank you Kate for sharing your delicious recipe with my readers – they are in for a “treat” and readers, I’ve requested Kate to share many more of her Vegan recipes with us soon!)


Chocolate Cherry Shortbread Cookies

Yield:  About 7 Dozen
Prep Time:  10 minutes
Cook Time: 18-20 minutes


  • 2 cups butter, softened to room temperature (equal amount of Earth Balance Buttery Sticks for vegan recipe)
  • 1 cup icing sugar, sifted
  • 2 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1 cup cornstarch
  • 1 1/3 cup mini chocolate chips (‘Enjoy Life’ mini chips are Kate’s favourite vegan ones and PC “The Decadent” semi-sweet chips/chunks are also veg-friendly but require chopping smaller)
  • 1 cup glaceed cherries, chopped to the size of the chocolate chips


Preheat oven to 300F.

Using your stand-mixer with your beater blade (or in a large bowl) beat together the butter and the sugar until light and fluffy. Mix in vanilla.

In a separate bowl, combine flour and cornstarch. Add the flour mixture into the butter mixture until smooth (KSC note: I add the flour one cup at a time to the butter mixture, especially if using stand mixer. Otherwise, POOF!, flour explosion. Oh, it’s happened!)

Stir in chocolate chips and cherries to the cookie batter.

Drop the mixture by spoonful (about a generous tablespoon each cookie) onto ungreased or parchment-lined cookie sheets. Bake 25-30 minutes (adjust to about 18-20 minutes if baking in convection oven).

Remove from oven and allow to cool completely on a wire-rack.

STORAGE/FREEZING:  These cookies keep very well in an airtight container once baked.  However, feel free to freeze these cookies, as they last longer and taste really good directly from the freezer (not that I know from experience!)

Recipe From Kate SC – originally from Hershey’s.


Filed under Bread, Desserts