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Lupin Chocolate Chip Cookies

Story: Lupin Chocolate Chip Cookies
Episode: 4
Presenter: Julie Meek
Air Date: 18th October 2020

Lupins are a unique legume with some amazing health benefits. Julie’s lupin chocolate chip cookies are the perfect way to incorporate them into your diet.

  • Lupins are rich in protein and fibre. They contain a small amount of carbohydrates and fats and are completely gluten-free.
  • Around 85% of the world’s lupin crops are grown in Western Australia.
  • Lupin flakes are high in resistant starches. These starches act as prebiotics and feed the good bacteria in our gut.
  • Protein is essential for the repair and regeneration of our cells. It can be difficult to get enough protein with the lifestyles we lead.
  • Legumes like lentils, chickpeas and cannellini beans can contain up to 8% protein, while lupin flakes boast an impressive 40%.
  • Lupin flakes can be used as an alternative to rice and pasta, which are also no match for their high protein content.

Lupin Chocolate Chip Cookies

125g poly/monounsaturated margarine or butter
175g good quality dark chocolate (70% cocoa), roughly chopped
1tsp vanilla essence
1 egg
¼ cup brown sugar
¼ cup caster sugar
1 cup plain flour
½tsp baking soda
¼ cup lupin flakes
1 cup quick or rolled oats

Preheat the oven to 170 degrees Celsius and line two baking trays with baking paper. Using electric beaters, beat butter/margarine, sugars and vanilla together until pale and thick. Beat in egg until just combined. With a wooden spoon, fold in the lupin flakes, oats, sifted flour, baking powder and bicarbonate of soda. When almost done, gently fold in the chocolate until just combined. Scoop heaped tablespoons of the mixture about 5cm apart onto the prepared trays. Flatten down a little and then bake for approximately 10 to 12 minutes or until golden. Don’t worry if the cookies feel or look soft, as they will get crisp when cooled.