Choc Chick(pea) Cookies

Raising a two year old is the best way to teach me patience. He wants to do EVERY dang THING himself. His favourite phrase on repeat is “let me do it pleaseeeee” (miss (ter) independent – Neyo fans out there?).

So when it comes to making food, as soon as I step into the vicinity of the kitchen, I hear the dining table chair being dragged along the floor boards. He assists himself up to the bench and he promotes himself to sous chef.

We created this together one arvo and they were a hit with the whole family.

These are YUMMY, kid friendly, packed with natural protein and utilises simple ingredients you’d probably have in your pantry. They’re also dairy free, vegan (using vegan choc chips), and plant based- which was all accidental but I consider it a win.

Lets get started. You will need:

  • 1 cup of chickpeas (I used canned)
  • 1/2 cup of peanut butter
  • 1/2 cup of almond flour
  • 1/2 tsp salt flakes
  • 1 tsp vanilla bean paste
  • 1 tsp baking powder
  • 1/3 cup choc chips
  • 1/3 cup dates

Start by:

  • preheating oven to 180 C fan forced.
  • Boil the kettle and soak the dates in hot water for at least 5 minutes.
  • drain, rinse + pat dry chickpeas.
  • Take 1/4 cup of the date water and set aside.
  • Drain the remaining water from dates and blitz in food processor until in big chunks and broken down a bit.
  • Add the chickpeas and remaining ingredients except the choc chips.
  • Blitz until combined into a crumbly texture and add in date water.
  • Blitz for 10-15 seconds until a rough dough is formed. NOTE: Do not over process here or it will turn into a yucky hommus.
  • Fold in choc chips with a spoon and scoop out tablespoons of mixture at a time. Form into balls and press them lightly down on to a lined baking tray.
  • Cook for 15 minutes until hardened on the top and slightly brown.
  • Best served warm with a cup of tea or warm milk.
  • Store in an airtight container in the fridge for 4 -5 days.

Enjoy..

Ames. Xx

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