Though most well being specialists suggest protecting sugar—notably refined sugar—consumption to a minimal, this doesn’t imply that sweets are fully off the desk. Moderation is essential, of us. On that be aware, Janese Laster, MD, a Washington-based, board-certified gastroenterologist, just lately shared with Nicely+Good her go-to gastro-approved cookie recipe she makes repeatedly (and to remain common, if what we imply).
Just a few perks of Dr. Laster’s simple chocolate chip cookie recipe we’re obsessive about: It retains the sugar ranges to a minimal whereas providing different gut-boosting substances equivalent to chickpeas and almond butter. Plus, because of the chickpeas, the recipe boasts tons of fiber and protein. And it’s vegan-friendly, too!
Learn to make a batch of those fiber-and protein-rich cookies and why they’re so good (and good for you, too), forward.
What are the advantages of those gut-friendly chickpea cookies?
The star of this easy chocolate chip cookie recipe is, certainly, the chickpeas, because of its abundance of gut-friendly fiber. For context, one cup of those cream-colored legumes accommodates 12.5 grams of fiber; that’s almost 50 p.c of your each day consumption. “Along with having a creamy, gentle style and texture excellent for cooking or baking, chickpeas are so supportive to your intestine, containing each soluble fiber—a prebiotic that feeds the helpful micro organism within the microbiome, and insoluble fiber, which merely retains issues transferring,” says Natalie Stronczek, RD, a registered dietitian on behalf of USA Pulses.
The even higher information? A batch of those cookies options an entire total can of chickpeas.
Plus, fiber isn’t only a intestine well being rockstar, there are tons of extra advantages of this nutrient that are inclined to go below the radar. For instance, consuming high-fiber meals repeatedly may help promote cardiovascular well being and even assist increase longevity. There extra , proper?
However that’s not all, of us. One other essential advantage of chickpeas is that they’re extraordinarily excessive in protein. Only one cup of chickpeas accommodates a whopping 14.5 grams of protein. Remember that protein and intestine well being are inextricably linked; optimum protein consumption can impression the state of digestion and general intestine well-being. Magnificence and protein, what extra might we ask for from these humble cookies? Maybe, a bit of extra protein? Your want is our command. This recipe additionally contains half a cup of almond butter per batch.
Past protein and fiber, chickpeas are additionally wealthy in antioxidants that “shield your intestine lining by regulating irritation,” says Stronczek. Plus, they may help stabilize blood sugar ranges. “And like different pulses, [chickpeas] are filled with key vitamins like potassium, magnesium, zinc, and extra,” Stronczek says. It’s time to get baking, fam.
3 ideas for making this cookie recipe
1. Save the drained chickpea liquid
Leftover chickpea liquid—in any other case generally known as aquafaba—is one among our favourite egg substitutes. When whipped, it turns frothy, just like the consistency of whipped cream. As soon as you have drained the chickpeas, save the liquid and use it to make one among these scrumptious aquafaba recipes, together with gooey vegan brownies or French toast casserole.
2. Use the identical substances to make blondies as an alternative
We found one other scrumptious chickpea-based dessert by Formidable Kitchen that makes use of the identical core substances present in Laster’s cookie recipe: flourless chickpea chocolate chip blondies. They’re vegan, gluten-free, and, after all, filled with boatloads of protein and fiber.
3. Elevate the cookies with a pinch of flaky sea salt
As soon as the cookies come out of the oven, garnish them with a pinch of flaky sea salt to stability the gooey, candy cookies with a little bit of crunch and saltiness. Simply make sure that the cookies aren’t too sizzling or too chilly; someplace within the center is right.
Chickpea chocolate chip cookie recipe
Yields 16 cookies
Components
1 (15-ounce) can of drained chickpeas
1/2 cup clean almond butter
1/2 cup maple syrup
2 Tsp vanilla
1/2 Tsp baking soda
1/2 Tsp baking powder
1/2 Tsp salt
1/2 cup darkish chocolate chips
1. Preheat the oven to 350ºF levels. In the meantime, in a meals processor mix the chickpeas and nut butter till clean and creamy, about one minute.
2. Add the maple syrup and vanilla, and proceed to mix.
3. Add the baking soda, baking powder, and salt, and proceed to mix.
4. Make sure the batter is cooled to room temperature (in case it warmed up whereas mixing); chances are you’ll must let it stand for a couple of minutes. As soon as cooled, stir within the chocolate chips.
5. Scoop one tablespoon of dough on a parchment-lined baking sheet, leaving ample house between every cookie so that they don’t contact. Bake the cookies for 12 to 14 minutes, or till the sides have barely browned.
A registered dietitian shares the advantages of chickpeas:
