Well , I haven’t been in a baking mood in a long time, seriously I cannot even tell you the last time I actually felt like baking something. For some reason all of my cravings for baked goods seem to disappear in the summer and then return as soon as the first autumn leaves hit the ground and sunny days are replaced by grey mornings and rainy afternoons.
Baking season 2017 is on.
Yesterday happened to be one of those very days. Well to be quite correct, the morning was somewhat sunny, however at around 10 a.m. it started raining like crazy and didn’t clear up till the early evening. As I was going to shoot a recipe anyways I decided it was time for another baking adventure.
Chickpeas in cookies? Does that even work? – Yes it does!
Chickpea based cookie recipes have been around for a while, yet I have never dared to try creating one myself. Yet I felt like the day has come for me to step out of my comfort zone and bake cookies with a chickpea base. Most recipes I found during my research were just regular chocolate chip cookies, however, I really love chocolate hence I decided to go all in on the chocolate part and made the cookie dough chocolaty as well. Furthermore I added vegan mil chocolate chunks and last but not least a drizzle of extra dark chocolate and let me tell ya they turned out AMAZING! And they’re sister-approved and if anything has got my sisters approval it must be good, cause for real, she’s by far my worst critic.
My double choc chewy brownie cookies are AMAZING!
So on to the Cookie description, they’re on the softer side of the cookie scale and resemble a brownie and they taste incredibly delicious. I actually could not believe myself how amazing they have turned out.
So ready, set, bake!
- 150g chickpeas
- 100g almond butter
- 100g dates, pitted and roughly chopped
- 3tbs maple syrup
- 2 tbs flaxseed
- 1 dl water
- 100g vegan milk chocolate*
- 50g raw cacao
- 1 dash salt
- 1 tsp baking powder
- 20g dark chocolate
- 1tsp coconut oil
- Preheat oven to 180°C.
- Chop up all of the chocolate into small chunks but make sure to save 9 squares for later.
- Add almond butter, flaxseed, dates, maple syrup and water into a blender, blend until smooth and creamy. Add in the chickpeas, salt, baking powder and cacao blend again until smooth. Transfer the dough into a large mixing bowl and mix in the chopped chocolate
- Add in the chopped chocolate and mix until well combined. With an ice cream scoop scoop 9 equally sized cookies onto a lined baking sheet. Make sure to leave some room in between the cookies. Flatten the cookies to about 1 cm thickness, they won’t spread much. Press one square of chocolate into each cookie and bake for 18 minute.
- After 18 minutes let the cookies cool down completely, they’re still super soft straight out of the oven so make sure to wait till they’re completely cooled down before transferring them to a plate. When they’re cooled down they’re firm but rather chewy and more like a brownie in texture, yet they taste absolutely delicious.
- Optional step: Melt together 30g dark chocolate and the coconut oil and drizzle the cookies with the melted chocolate. Let the chocolate firm up and store in an air-tight container preferably in the fridge.
* I used the coconut chocolate by Karma, which I got at Coop. (not sponsored)