Chickpe chocolate chip cookie
- 1 cup chickpeas
- 1/4 cup brown sugar
- 1/4 cup honey
- 2 tbsp cocoa powder
- 50 g butter
- 1/2 tsp baking powder
- 3 tbsp whole-wheat flour
- 1 tsp vanilla essence
- 1/3 cup chocolate chips
- Soak the chickpeas overnight in water and a pinch of baking soda.
- The following day, drain the excess water off and place the chickpeas on a dry paper towel. Using another paper, gently pat them dry. Remove any of the chickpea skins that have come loose (you don't need to remove any of the ones that are still stuck to the chickpeas) and place the chickpeas into a large food processor.
- Add all the ingredients, except the whole-wheat flour and chocolate chips, in a food processor. Blend, stopping to scrape down the sides as needed, until smooth and creamy
- Using a spatula, scrape out this mixture into a large bowl, and fold in the flour until just combined.
- Add in the chocolate chips and refrigerate the dough for at least 15 minutes or until it becomes a bit hard.
- Using a tablespoon or a cookie scooper, place 1 tbsp balls on the prepared baking tray, pressing out each cookie about 1/2 inch thick. These cookies don't spread, so you will have to shape them with hand.
- Bake for 15-20 minutes
- Let them cool completely before eating.
The recipe name sounds funny, and so is the story behind it. After all, who makes chocolate chip cookies with CHICKPEAS?
It had been a few months since I started experimenting with desserts, and my mother was super annoyed with me. Everytime I started baking a new dessert, my mother would shower me with her taunts – “only butter and sugar, I’m fed up of it. Start making something healthy!”
And VOILA! Chickpea chocolate chip cookies were born!
It uses brown sugar, very less butter (which can be replaced by equal amount of coconut oil) and whole-wheat flour!
And CHICKPEAS, ofcourse.
The best part is, you will not get even the slightest hint of chickpeas in them when you taste them!