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.
- 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:
- Preheat the oven to 180C and line a baking tray with baking paper.
- 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.
- 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.)
- Bake until the tops begin to crack and the edges are dry to the touch, about 18 to 20 minutes.
- Cool completely before serving.