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4
Ingredients
24 portion(s)
Variation Choc chip chickpea cookies
- 130 grams brown sugar, or rapadura
- 120 grams Butter, cubed, room temperature
- 2 egg whites, large
- 1.5 teaspoons Vanilla powder
- 1 can Chickpeas, drained and rinsed
- 150 grams chocolate chips
- 150 grams GF plain flour
- 100 grams rolled oats
- 1 teaspoon bicarb soda
- 1/4 teaspoon salt
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6
16min
Preparation 5minBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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9
5
Recipe's preparation
- Preheat the oven to 180 degrees Celsius and line a tray with baking paper.
Place the butter & sugar in the bowl and mix on speed 5 for 6 seconds or until smooth.
Add the egg whites & vanilla and mix on speed 5 for 3 seconds.
Add the chickpeas & chocolate chips and mix on Reverse, speed 5 for 2 seconds.
Add the flour, oats, bi carb soda & salt and mix on Reverse, speed 5 for 18 seconds or until a thick dough forms.
Drop tablespoons of mixture onto the tray, roughly 2 inches apart and flatten slightly. Bake until golden brown and just set, roughly 11-13 minutes and transfer to a rack to cool.
Store in an airtight container for up to 3 days.
Method
10
Accessories you need
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Spatula TM5/TM6
buy now
11
Tip
These are a soft biscuit.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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