The humble chickpea. The secret ingredient. The legume in the red cape. What can the chickpea not achieve? It is quite simply the super-food turned super-hero and its uses in many dishes leaves little to be desired. From curries to cakes, salads to…cookies; chocolate chip cookies to be precise. Or, of course, cookie dough!! You decide. But what does cookie dough/cookies that are made from chickpeas taste like, I hear you ask? Cookie dough/cookies, I can confirm. Shocking but true; soft and delicious cookies with luxurious pieces of wonderful dark chocolate, each and every bite containing that all important taste of idyll and rapture (that’s maple syrup if you didn’t guess: )
You will need…
💐 400g tin of soaked chickpeas (240g when drained)
💐 2 (UK) tbsp coconut oil
💐 2 1/2 tbsp maple syrup
💐 40g dried and pitted deglet noor dates (and 3 tsp boiling water)
💐 40g oats/oat flour
💐 1/4 tsp sea salt
💐 1/2 tsp baking powder
💐 25g (or more!) dark chocolate pieces
How to make:
1) Preheat your oven to 180°C (fan assisted). In a colander, drain the chickpeas and rinse with cold water. Use a food processor/blender and process until smooth; empty into a large bowl.
2) In a separate microwaveable cup or bowl, microwave the coconut oil for around 30 seconds until melted. Add the oil, maple syrup, salt and baking powder to the chickpeas and mix together.
3) In a cup, roughly pull the dates apart and add 3 teaspoons of boiling water. Allow a few minutes for the dates to soften, then add to a blender until they’re mostly blended (it doesn’t matter if they’re not completely blended, it’ll add to the cookie texture); add to the chickpea bowl (water and all).
4) Blend 40g of oats to make oat flour. Add this along with the dark chocolate pieces to the bowl and mix for one final time. At this point (at this very, very fun point), you can *deep breaths because of sheer joy*…eat with a spoon as cookie dough. Yes, I’ve said it, cookie dough. Cookie dough. Cookie. Dough…
Ahem, alternatively, continue on to step 5.
5) On a baking paper lined sheet tray, use a tablespoon to scoop up the mixture, form into round cookies (9) and bake at centre oven for 15 minutes until lightly golden. Remove and leave to cool on a wire rack (or just eat one piping hot (enjoy at your own risk!)).