Chickpea chocolate chip cookies

An easy vegan cookie that is loaded protein, fibre and minerals thanks to the addition of chickpeas.  As these are butter and egg free, they are a bit softer than typical cookies, to prolong their shelf life keep them stored in the freezer and serve them straight from the freezer, just let the defrost for a bit before serving.
cookieIngredients:
  • 1 can of drained and rinsed chickpeas
  • ½ cup oat flour
  • ¾ cup coconut sugar
  • 3 tablespoons melted coconut oil
  • 1 tablespoon vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 teaspoon raw apple cider vinegar
  • ¾ cup dark chocolate chips
 Method:
  1. Preheat the oven to 180C and line a baking tray with baking paper.
  2. Process the chickpeas, coconut oil and vanilla in a large processor until relatively smooth. Add the coconut sugar, flour, salt, baking soda and vinegar and blend until a smooth batter is formed.
  3. Add in the chocolate chips and pulse briefly until incorporated. Drop the dough by heaping tablespoons onto a lined baking tray and use wet fingers to gently flatten each mound (they won’t spread a lot on their own.)
  4. Bake until the tops begin to crack and the edges are dry to the touch, about 18 to 20 minutes.
  5. Cool completely before serving.