I should have called this blog, “the lazy cook”, because I like to cook, using one bowl, one utensil, I want it to take 5 minutes, and taste amazing- like, really amazing.
Tonight, as I packed school lunches, looked in the pantry to see the cookie jar empty, and the cake container holding only a few crumbs, I knew I needed to whip something up.
As we settle into some warmer weather here in Melbourne, Australia, the kids are starting to spend extra time outside, so after dinner, when they were outside on the trampoline and playing basketball, I thought I would whip up some cookies.
I’ll warn you, these are a little bit ugly, and not overly sweet (although, they are sweet enough for us 🙂 ), so if you prefer, increase the sugar slightly, or add extra choc chips.
UGLY OAT CHOC CHIP COOKIES
Many years ago I made cookies using chickpeas. The kids liked them, but I stopped making them and promptly forgot all about the recipe until recently when a friend told me about a delicious cookie recipe she found with chickpeas and peanut butter. I looked up the recipe and thought I’d share it, as they really are melt in your mouth delicious – even better than the ones I used to make from memory (although now I want to find the recipe to compare it!). Because our school has a nut free policy, I subbed tahini into the recipe instead. You can find the original recipe here. My daughter loved these, as do I. My son, who thoroughly dislikes peanut butter thought these were still too nutty, even using the tahini. Tahini, which is made with sesame seeds is high in calcium, which great if you or your child can’t tolerate dairy. Chickpeas are a rich source of protein, so, combining these two ingredients, we pretty much have a healthy cookie! Right? Right. *dusts crumbs from mouth* Continue reading