Dark chocolate chickpea cookies
Units
Temperature
Servings
Ingredients
- 240 g cooked chickpeas, drained, rinsed, rubbed dry and weighed after drying rounded
- 140 g smooth sunflower-seed spread, well stirred and unsweetened rounded
- 85 g maple syrup rounded
- 60 g oat flour, use certified gluten-free oat flour when required rounded
- 35 g unsweetened cocoa powder rounded
- 90 g dairy-free dark chocolate, roughly chopped rounded
- 5 ml vanilla extract rounded
- 4 g baking powder rounded
- 2 g fine salt rounded
Method
Method
- Heat the oven to 175°C. Line a large sheet pan with baking parchment.
- Rinse the chickpeas until the water runs clear. Drain thoroughly, spread on a clean towel and rub dry. Remove any loose skins and weigh 240 g only after drying. Surface water is the main cause of pasty centres.
- Put the chickpeas, sunflower-seed butter, maple syrup and vanilla in a food processor. Process for 60 to 90 seconds, stopping twice to scrape the bowl, until completely smooth with no visible chickpea pieces.
- Add the oat flour, cocoa, baking powder and salt. Process just until a thick dough forms. Scrape into a bowl and fold in 70 g of the chopped chocolate.
- Divide into 10 portions of about 66 g. Compress into balls on the pan, flatten to 1.5 cm thick and press the remaining chocolate into the tops.
- Bake for 13 to 16 minutes. Remove when the edges are set, the tops show fine cracks and no wet shine remains. The centres should still be soft but must not look liquid.
- Leave on the hot pan for 15 minutes so the centres finish setting, then move to a rack and cool for at least 10 minutes more before packing.
Notes
- Allergens: sunflower seeds. Check the dark chocolate for milk, soy or nut cross-contact. Use certified gluten-free oat flour if gluten must be avoided.
- Sunflower-seed butter can turn baked goods green through a harmless reaction with baking powder. The colour does not indicate spoilage.
- These are fudgy cookies. A smooth puree, dry chickpeas, modest thickness and the full pan-cooling period prevent a wet or bean-like centre.
- Store fully cooled cookies airtight at room temperature for up to 2 days or refrigerated for up to 5 days. Freeze between parchment for up to 2 months.
- For same-day travel, pack in a rigid single layer or separate layers with parchment. They can travel without an ice pack for the day, but avoid direct sun and hot vehicles.
- No low-sugar or high-protein claim is made. Chickpeas do not remove the sugar or fat supplied by maple syrup, seed butter and chocolate.