Soft, chewy and delicious. These cookies are my wholefood and plant-based take on a classic chocolate chip cookie. Personally, I think they hit the spot. I have called them 'chickie bikkies' because the main ingredient is chickpea flour, which is ground, dry, whole chickpeas. Hot tip: If you have a powerful food processor you can make your own besan flour from whole chickpeas. A bonus is that they are also gluten-free. For the chocolate lovers out there, you could also make these double choc by adding a couple of tablespoons of cacao powder or for some extra zing spice them up with some ginger. The possibilities are endless. Enjoy legends! x Harry More recipes like this one in my plant-based wholefood recipe books HERE.
Makes: approx 15 cookie Prep time: 5 minutes Cook time: 15 - 20 minutes Difficulty: Easy
1 cup chickpea (besan) flour 1 teaspoon vanilla (I used powder) 1 teaspoon baking powder 3 tablespoons hulled tahini (or nut butter) 1/2 cup plant based milk (I used almond) 1/4 cup maple syrup 4 medjool dates, pitted (these are the fresh dates) 1 block dark vegan chocolate, roughly chopped
Preheat your oven to 180 degrees celsius fan-forced.
Combine all ingredients except for chocolate in your food processor or blender.
Blend until super smooth and evenly combined.
Chop your chocolate.
Add half of your chocolate to the mixture and stir to combine.
Line 2 baking trays with non-stick baking paper.
Spoon one tablespoon of the mixture onto the baking trays at a time with at least 4 centimetres between each cookie.
Sprinkle the remainder of the chocolate over the cookies, lightly pressing them into the mixture. Place in the oven to bake for 15 minutes.
Remove from the oven and allow to cool for 5 minutes before transferring to a cooling rack. Enjoy!