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' becasue the main ingredient is chickpea flour, which is ground dry, whole chickpeas, a nutrient dense legume. *Tip* - if you have a powerful food processor you can make your own besan flour from whole chickpeas. So, bonus, they are also gluten free! You could also make them double choc by adding a couple of tablespoons of cacao powder or spice them up with some ginger. The possibilities are endless. Enjoy legends! x H More recipes like this one in my plantbased 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
Pre-heat your oven to 180 degrees celcius, (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 baking paper (non stick)
Spoon 1 tablespoon of the mixture out onto the baking trays with at least 4 cms between each cookie.
Sprinkle the remainder of the chocolate over the cookies, lightly pressing them into the mixture and place in the oven to bake for 15 minutes.
Remove from the oven and alow to cool for 5 minutes before transfering to a cooling rack. Enjoy!