These are one of my most favourite recipes, and certainly my favourite cookie. Better than a basic chocolate chip cookie, these have the lovely texture of flaked coconut and something that tastes almost like a soft macadamia nut. It’s not a nut at all, it’s super-healthy chickpeas, low if fat and packed with protein, fiber, zinc and folate. Baked into a chocolate chip cookie, the chickpea flavour is undetectable. I love that I can put these into my kid’s school lunch as a nut-free treat.
I can’t take credit for the idea of adding chickpeas to cookies, that came from the Deceptively Delicious cookbook by Jessica Seinfeld (Jerry Seinfeld’s wife). Her book isn’t vegetarian but it does have some great idea for hiding healthy ingredients into treat foods. Beyond veganizing Mrs. Seinfeld’s recipe, I’ve decreased the sugar and added whole grain flours, flax, molasses, cinnamon and coconut. You can’t get healthier cookies that taste this decadent!
Coconut & Chickpea Chocolate Chip Cookies
3/4 cup sugar (I use turbinado)
3/4 cup Earth Balance Organic Coconut Flavoured Spread or other vegan margarine
2 tbsp molasses
1 tbsp flax in 3 tbsp water, mixed and set aside
2 tsp alcohol-free vanilla extract
2 cup flour (I used half whole wheat or whole spelt and half all-purpose flour)
1/2 cup oats
1/2 cup shredded coconut
1 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
3/4 cup cooked chickpeas, drained and rinsed
1 cup mini vegan chocolate chips (I use Camino Semi-Sweet chips which are also organic and fair trade)
Start by pinching the skins off the chickpeas. It doesn’t take that long (I enlist my oldest child for this task) and you’ll get a much nicer texture if you remove and discard the skins. Cream the sugar and margarine, then add the molasses, flax mixture and vanilla. In a bowl, combine the flours, oats, coconut, baking soda, salt and cinnamon. Add to the wet mixture and combine. Add in the chickpeas and chocolate chips and stir gently.
Form into cookies about 2 tbsp each (I use a 2″ spring-loaded ice cream scoop) and drop onto cookie sheet topped with parchment paper. Bake at 350 degrees for about 12 minutes. Yield = about 18 cookies. I am submitting this recipe to Healthy Vegan Fridays.