Chickpea choc chip cookies

I think you were promised a sweet treat. Well, wait no longer, my sweet-toothed little munchkins. Here's something for you that's sweet and good for you at the same time!

Chick peas (or garbanzo beans) are one of my favourite legume sorts. You can roast them, mush them, mangle them or do whatever, and they still don't complain and taste delish. You can apparently also magic sweet treats out of them, like this recipe proves. Verily amazing!

My version tasted quite orangey, since I used an orange dark chocolate. I imagine these would be equally good with a plain one. Or a mint one? Yum!

And yeah, they are vegan. Not that they need to be, for my kitchen, but hey, if that's the way you roll, then these are complete good for you, too! Inspiration this time was the lovely Detoxinista. Hey, already in English! Whaddayaknow. Less translation needed.

Chickpea chocolate chip cookies

(original recipe here)

makes 16 cookies

1 1/2 cups cooked chickpeas

1/2 cup gluten free oat flour

3/4 cup coconut sugar

3 tbsp melted coconut oil

1 tbsp vanilla extract (or vanilla powder)

1/2 tsp salt

1/2 tsp baking soda

1 tsp apple cider vinegar

3/4 cup dark chocolate chips

*Note: You can make your own flour by simply grinding gluten-free rolled oats in a food processor or coffee grinder until a fine flour is created. 

Preheat the oven to 175 degrees and line a baking sheet with parchment paper. Process the chickpeas, coconut oil and vanilla in a food processor until relatively smooth. You can also use a stand mixer. Add in the coconut sugar, flour, salt, baking soda and vinegar and blend or mix until until a smooth batter is formed. Or not so smooth, if you're using a rather low-power stand mixer like me. You might need to add more oil in that case. I did.

Add in the chocolate chips and pulse/mix briefly. Drop the dough by heaping tablespoons onto a lined baking sheet and use wet fingers to gently flatten the cookies (they won’t spread on their own.) Bake until the tops begin to crack and the edges are dry to the touch, about 18 to 20 minutes. Cool completely (or as long as you can wait) on a rack before serving.