Chocolate Chip Cookies

With the prep of a new baby on the way and tying up loose ends at work, I haven’t found a lot of time for blogging but I’ve been missing it like you wouldn’t imagine and this recipe today was part of the baby prep anyway..stocking the cupboard and freezer with snacks and treats to save me the baking efforts in the tiring early days of having a newborn.  Maggie’s diet will not be compromised over this time I can assure you. At my baby shower last week, Aunty Bee came with a beautiful and delicious chocolate cake (gluten, dairy and refined sugar free) with the hidden secret ingredient of black beans.  It got me thinking about other recipes where we can include beans and today I’ve gone with the commonly used and easily found in your supermarket chickpeas.  Chickpeas provided a texture that made eggs redundant in this recipe so they are proudly egg-free and vegan.  Chickpeas are also 65-75% insoluble fibre which is the kind that we often don’t eat enough of.  They are also a great protein source leaving our little ones satisfied for longer as well as containing iron, vitamin B6 and magnesium.  The fibre content helps to prevent constipation and promotes regularity for a healthy little bare digestive tract.

You will need:

1xcan of chickpeas (garbanzo beans) drained, rinsed and well dried (I just rolled in a tea towel)

3T Almond butter (or nut butter of your choice)

2T Rice Malt Syrup or Honey

1t Baking Powder

1/2 t vanilla essence (check yours is sugar-free)

40-50 Grams (about 1/3 of a cup) of 85% or higher dark chocolate (I use either lindt 90% cocoa or green and blacks organic 85% cocoa) chopped into “chips”

1 T Coconut flour for binding if mixture is a little too sticky for rolling.

To Make:  Pre-heat oven to 175 degrees Celsius.  Place all ingredients except coconut flour and choc chips into the food processor and blend to form a dough.  If dough seems too sticky to be able to roll, add coconut flour and blend.  Add choc chips and pulse until they are evenly distributed throughout the dough but not fully blended in.  Roll into large teaspoon sized balls and place on to a tray lined with baking paper.  The dough did stick to my hands quite a bit while rolling but the texture when baked was beautiful so don’t freak out if dough is slightly sticky.  Press dough balls down with fingers and place tray in oven for 15-20mins until nice and golden brown.  Allow to cool slightly (if you can) before eating.

Note: If you want to leave out the choc you could make them with spray-free sultanas or cacao nibs instead. Also do not eat the dough! The dough will taste like chickpeas..once cooked this strong chickpea taste disappears.

Happy March 🙂

xx. Aunty Lonnie

vegan choc chip cookies

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