Ingredients:
- 3/4 cup whole-wheat flour
- 1/4 cup packed brown sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 7.5 oz (half of a 15-oz can) chickpeas
- 1/4 cup coy eggnog (or light eggnog)
- 2 tsp agave nectar (or honey)
- 1 egg
- 3 tablespoons butter, melted
- 1 tsp vanilla extract
- 1 cup chopped walnuts
- 3/4 dark chocolate morsels
Instructions:
- Preheat over to 350 degrees. Combine chickpeas and eggnog in a food processor; blend until smooth. Combine remaining ingredients in a large bowl along with the chickpea-eggnog puree and mix well.
- Spray baking sheet with non-stick cooking spray. Roll batter into 1-inch balls and flatten on baking sheet about 1-2 inches apart. Bake for 12-15 minutes until cookies start to lightly brown. Remove from oven and cook before serving.
Nutrition Information:
Makes 2 dozen cookies, serving size: one cookie
Calories: 110; Total fat: 7 g; Carbohydrates: 12 g; Protein: 2 g