This protein-rich recipe was submitted by Flourish Tribe members Rex and Annette Rexroad who brought the recipe along with a plate full of cookies into the Williston, VT farm. They are absolutely delicious and retained their moisture and chewiness for as long as we could keep them around!
Jammed-full of protein (featuring flax, and chickpeas alongside Flourish Farm 100% Cricket Protein Powder) these are great fuel for all sorts of super-human activities.
|1 cup firmly packed brown sugar||2 cups chocolate chips|
|3/4 cup butter||1 1/2 cups flour|
|2 Tablespoons ground flax seed||1/2 cup 100% Cricket Protein Powder|
|4 Tablespoons filtered water||1/2 cup old fashioned rolled oats|
|2 teaspoons vanilla extract||1 teaspoon baking soda|
|1 15 oz can chickpeas-drained||1/4 teaspoon salt|
1. Preheat oven to 350 and coat baking sheet with cooking spray.
2. In a small mixing bowl, combine ground flax seed with water and mix well. Let sit for five minutes while the flax mix stiffens.
3. In a large mixing owl, cream butter and brown sugar with an electric mixer or wooden spoon until smooth. Beath in flax mixture and vanilla, then chickpeas and chocolate chips. Add flour, 100% Cricket Protein Powder, oats, baking soda and salt and mix on low speed until thick dough forms.
4. Drop dough by the tablespoon onto the baking sheet, spacing cookies two inches apart. Bake until golden brown and just set--11-13 minutes. Transfer to rack to cool.