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Chocolate Chip *Chickpea* Cookies

When we craft we like to munch on something sweet and these fudgey cookies have become our latest favourite. They are sweetened with dates and 70% chocolate, and the addition of oat flour and pureed chickpeas give them a decadent chewy crumb. Please don't be put off by the addition of chickpeas, you would never know if I hadn't told you. They remind me of chewy North American chocolate chip cookies without the bucket load of sugar and condensed milk. Enjoy!

Ingredients

  • 1 cup dates*
  • 1 cup rolled oats [GF: use 1 cup almond meal]
  • 1 1/2 cups cooked chickpeas or 400g can rinsed and well drained
  • 1 free range egg
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 100 g butter melted [DF: use coconut oil]
  • 1/2 tsp baking soda
  • 100 g 70% chocolate chopped to make chocolate chips
  • 1/2 cup walnuts roughly chopped

Instructions

  • *Soak the dates in hot water for 20 minutes to soften then drain well.
  • Preheat oven 180C. Line a cookie tray with baking paper.
  • First grind the oats in a food processor into a fine flour. Tip into a bowl.
  • Place the chickpeas, dates, egg, vanilla and salt into the food processor and blend until smooth. Stop and scrape down the sides several times as you go to ensure an even mixture. Add the melted butter and blend to combine. Tip into a bowl and add the baking soda, oat flour, chocolate and walnuts. Mix well. [If you have a large enough food processor you can do this in the processor.]
  • Using 2 tablespoons scoop walnut-sized balls onto the lined tray leaving space between each one. You will fit about 12 cookies per tray so bake in 2 batches. Flatten the cookies with a fork [wet the fork if the mixture is sticky] and bake for 12 minutes until golden. Cool on the tray for 10 minutes then transfer to a wire rack to cool. Store in an airtight container at room temperature.