There is something very satisfying about the humble chocolate cookie… but I don’t always have the ingredients in my cupboards to make the wheat-y, eggy, sugary ones that I’m trying not to eat too often… But the one thing I aways, ALWAYS have, are cans of organic chickpeas… whilst we eat a little bit of just about everything in moderation, I’ve got some really wonderful friends who have some pretty strict diet restrictions. I’ve never been good at creating gluten free alternatives in my baking, so with a never ending supply of chickpeas this very simple, quick recipe is my go to for my gluten free, refined sugar-free, vegan friends….
Most importantly, people love them. Chewy, chocolatey, nutty a little bit earthy and not overly sweet… we can almost get away with calling them a health food… but we wouldn’t want to go ruining their charm now, would we?
Did I mention they were easy? (SO EASY)
(makes about 12 cookies)
1 can organic chickpeas (drained and rinsed)
1/2 tsp gf baking powder
1 tsp vanilla essence
1 Tbsp cacao powder
2 Tbsp crunchy peanut butter (sugar free)
1/4 cup organic brown rice syrup (plus more to taste)
12 dark chocolate melts (use a dairy free version here if necessary)
Preheat oven to 180C
In a high powered blender or food processor blend all ingredients until you have a sticky, smooth dough. Taste the mixture, it should be earthy and delicious. If it’s not sweet enough add another Tbsp of rice syrup and combine well. The mixure will be extraordinarily wet and sticky but should still hold it’s shape.
Either use wet hands to roll into balls (and press down with a wet fork), or use two wet spoons to quenelle the mixture and drop onto a baking tray. They cookies will rise and get bigger so make sure you leave some space between them. Gently push into the cookie a chocolate drop.
Bake in the oven for about 25 minutes, until the cookies are golden and rising until they start cracking on the surface.
Cool on a wire rack and eat when still warm.