Friday, May 9, 2014

Soft Chocolate Chip Cookies

I don't think there is anything more comforting than a warm and soft chocolate chip cookie.  Baking with mom, cookies and milk after school, even Santa loves them!! How about some chocolate chip cookies that taste great and are good for you too? Yes please! I will take 12! That is how many you get for just a little over 400 calories.  I don't think Santa's waistline will complain if you leave him some of these next Christmas!
I don't think anyone would complain if you gave them a batch of these cookies! 

These are so soft and have some pretty fun ingredients in them.
MTS Vanilla whey, any type of white bean (chick, garbanzo, navy...), egg substitute, canned pumpkin, vanilla, baking powder, sweetener, and chocolate chips.

MTS whey is great for baking! I always have great results.  
You can order it here and use code KH30 to save 30%

When using beans in baking, you always want to drain and rinse them first.  We don't need that bean juice in our cookies...Throw the beans, egg, and vanilla into your food processor or blender and puree til smooth.  You may need a little additional liquid to get it all blended.  If you do, water or milk will work fine. 
Looks like hummus in the making?! Nope, cookies :)

Add the rest of your ingredients.
Be sure to get yourself some cute little portioning bowls so you can feel like you're on an cooking show! Seriously, it makes baking much more fun!
Mix it all up by hand.  Seems like my batter always looks like baby food...hmm...
No worries! The end product will be pure awesomeness! Make sure your batter is cool before you add the chocolate.  Sometimes after blending the beans at high speed, they get a little warm.  I just stick this in the freezer for a minute so I don't melt my chocolate. 
Add whatever kind of chips you like! Mini, chocolate, dark chocolate, white chocolate, peanut butter, chunks...They will all work wonderfully!
You can also add as much or as little as you want! I only did 1 tablespoon but feel free to make them super chocolatey! 

Be sure to use a baking mat, parchment, or lots of non stick spray.  The dough is sticky so just drop the batter onto your cookie sheet.
I got 12 cookies.  You can make them bigger or smaller, but I think these ones are perfect sized.
Bake at 350 for about 8-10 minutes. They don't take long at all! Be careful the first time you make them.  If you bake them too long they may get a little dry.
Perfection! Now, these cookies do have a slight orange tint to them from the pumpkin...I promise you they don't taste like pumpkin though! They also don't taste like beans! What do they taste like?? Amazing chocolate chip cookies! Soooo super soft.  I love the texture from the beans and pumpkin.  Probably my two favorite baking ingredients.

Now remember, these are healthy so eat as many as you like! Each one is only 34 calories!
Seriously though...who eats only one cookie?! Not me! These made a great breakfast! Yup, cookies for breakfast. With 34 grams of protein, these guys will keep you full and satisfied all morning.  You can make everyone jealous by telling them you ate a batch of cookies for breakfast...hehe...
Enjoy!

Soft Chocolate Chip Cookies
  • 1/2 c chickpeas/garbanzo (130g)
  • 1/4 c canned pumpkin (60g)
  • 3 T egg substitute (46g)
  • 1 scoop MTS Vanilla whey (30g)
  • 1/2 t vanilla
  • 1/2 t baking powder
  • sweetener to taste
  • 2 T mini chocolate chips (28g)
1. Drain and rinse beans.
2. Blend chickpeas with egg and vanilla.  Add some liquid if necessary to get smooth.  
3. Stir in remaining ingredients
4. Use baking mat, parchment, or non stick spray.  Drop batter onto cookie sheet. 
5. Bake at 350 for 8-10 minutes.

Makes 12 cookies - 34 calories each
410 calories for whole batch
11g Fat
46g Carb
34g Protein

**What kind of cookies do you always leave for Santa??


6 comments:

  1. I recently came across your blog and have been reading along. I thought I would leave my first comment. I dont know what to say except that I have enjoyed reading. Nice blog. I will keep visiting this blog very often.

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  2. Do you need to use egg substitute? Or can I just use an egg? Thanks!I can't wait to try this recipe : )

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