Healthy Recipe, Chickpea-Tahini Chocolate Chip Cookies
After an intense workout, you’ve earned a little indulgence. That reward need not come in the form of empty calories, however. Consider these rich-tasting, just-sweet-enough cookies adapted from “The Miller’s Daughter: Unusual Flours & Heritage Grains” by Emma Zimmerman ($29.99).
Chickpea flour, now available in most supermarkets, replaces most of the refined wheat flour here, adding a layer of mildly sweet, nutty flavor and significantly boosting their nutritional value in several ways. Made by grinding chickpeas (also called garbanzo beans) into a powder, chickpea flour contains ample fiber and protein, along with a host of minerals such as iron and magnesium. Tahini, the sesame paste used in hummus, amps up the flavor and protein even more. Dark chocolate chips are lower in sugar than the sweeter varieties and can also contribute small amounts of B12 and other nutrients to your diet if eaten in moderation.
These cookies will be good for several days if stored airtight, but best warm out of the oven. To help you resist overindulging, you can freeze the frozen dough after scooping it into balls on a cookie sheet, transfer the balls to plastic zip-top bags, and remove a few at a time to bake whenever a craving strikes. Makes about 2 dozen. RECIPE HERE. – Susan Puckett