Chickpea Cookie Dough Recipe - Momma Fit Lyndsey (2024)

FAQs

What are the benefits of chickpea cookies? ›

Chickpea cookies are a healthier alternative as they are rich in protein, fiber, and essential nutrients. They offer a lower glycemic index and can help in managing blood sugar levels better than traditional cookies.

Fat 1g (5% DV), Trans Fat 0g, Cholesterol 0mg (0 DV%), Sodium 140mg (6% DV), Total Carbohydrate 12g (4% DV), Dietary Fiber 1g (4% DV), Sugars 9g (includes 9g Added Sugars 18% DV), Protein 3g, Vitamin D (0% DV), Calcium (2% DV), Iron (4% DV), Potassium (2% DV). The % Daily Value (DV) is based on a 2,000 calorie diet.

HEAT oven to 350°F (or 325°F for nonstick cookie sheet). PLACE cookie dough rounds about 2 inches apart on ungreased cookie sheet. BAKE 10 to 14 minutes or until light golden brown. COOL 2 minutes; remove from cookie sheet.

A meta-analysis involving a subset of studies demonstrated that chickpeas were more effective in reducing blood glucose iAUC compared to potatoes and wheat. Chickpeas offer the potential for blood sugar control through low starch digestibility, high fiber, protein, and hormonal effects.

Despite potential side effects, chickpeas are considered a healthy food because they are rich in nutrients, proteins, fibers, and minerals.

Popping your dough in the fridge allows the fats to cool. As a result, the cookies will expand more slowly, holding onto their texture. If you skip the chilling step, you're more likely to wind up with flat, sad disks instead of lovely, chewy cookies. Cookies made from chilled dough are also much more flavorful.

As a general rule of thumb, you should refrigerate cookie dough for at least 30 minutes and up to 24 hours. More than that, and you won't see a noticeable difference in the final product. Once the dough has chilled, let it warm up at room temperature until it's just pliable (about 5 to 10 minutes).

Cookie temperatures fluctuate, with some recipes as low as 300 degrees Fahrenheit, and a few as high as 425 degrees Fahrenheit, but most recipes land on 375 or 350 to evenly bake the entirety of the cookie.

While refined flours can quickly raise blood sugar levels and lead to “spikes and dips” in energy, chickpea flour is a slower-burning carbohydrate that doesn't impact glucose levels as substantially, which means it has a lower glycemic load.

To substitute, you can use almond flour for chickpea flour in a 1:1 ratio. Almond flour tends to be more moist, so you might need to adjust the liquid content in your recipe slightly.

How do you make prepackaged cookie dough better? ›

Not all cookie dough is safe to eat before baking it. Both the flour and the egg ingredients should be cooked for food safety reasons. What makes Pillsbury's refrigerated cookie and brownie doughs ready to eat raw? We use heat treated flour and pasteurized eggs so you can now safely enjoy our cookie dough baked or raw.

If the dough is chilled before baking then the cookies will be slightly more rounded, so if you want slightly flatter cookies then bake them as soon as you have mixed up the dough. But we would not recommend flattening the cookies completely as this will affect the texture.

Protein is essential for the human body to perform the most basic of tasks; we cannot function without it. One cup of cooked chickpeas equates to single serving of protein. As if that wasn't enough! Chickpeas are also a great source of folate, antioxidants, B group vitamins, calcium, phosphorous, zinc and magnesium.

They're also very healthy, boasting vitamins, minerals, fiber, and protein. These characteristics may support weight management, blood sugar regulation, and brain health while reducing your risk of chronic ailments like heart disease and cancer.