SUPERFOOD 81
THE PLANTPURE KITCHEN
ALL PHOTOGR APHS: COLIN CAMPBELL
Chickpea Chocolate Chip Cookies
These gluten-free cookies have a wonderful
texture and are slightly dense. You’ll need a
blender for this recipe, but it’s well worth the
extra cleanup. We’ve used all-natural peanut
butter, but these cookies will be lower in fat if
you use ½ cup powdered peanut butter (if you
can fi nd it).
INGREDIENTS
- 1 tbsp fl ax meal or chia seeds
- 3 tbsp water
- 135g (1½ cups) oats
- 30g (⅛ cup) all-natural peanut butter
- ¾ tsp baking powder
- ¾ tsp baking soda
- ¼ tsp sea salt
- 175g (1 cup) vegan chocolate chips
- 425g (15oz) canned chickpeas, rinsed and
drained - 175ml (¾ cup) plant-based milk
(unsweetened) - 2 tsp pure vanilla extract
- 150g (¾ cup) whole cane sugar (such as
Sucanat)
MAKES: 18–24 COOKIES
PREP TIME: 15 MINUTES
COOKING TIME: 10 MINUTES
- Preheat the oven to 190°C, 375°F, Gas Mark
- Line a baking sheet with parchment paper.
- In a small bowl, mix the fl ax meal and water
and set aside to thicken. - In a blender, process the oats into fl our. Transfer
to a large mixing bowl and add the peanut butter,
baking powder, baking soda, salt and chocolate
chips. Mix until thoroughly combined. - In the same blender (no need to rinse it out),
combine the chickpeas, milk, vanilla and cane
sugar. Blend until very smooth and creamy. - Fold the chickpea mixture into the dry
ingredient mixture and mix only until combined.
Do not overmix. - Drop spoonfuls of the cookie dough onto
the prepared baking sheet. Shape each cookie
by dipping a spoon into water, then smoothing
out each cookie and pressing slightly. This
keeps them uniform and smooth. Bake for 10–12
minutes, until dry and lightly golden.
PER SERVING (BASED ON 24 COOKIES, CHIA SEEDS AND
ALMOND MILK) 121kcals, 3.2g protein, 4.6g fat (2.1g
saturates), 16.3g carbs, 2.2g fi bre, 9.2g sugar, 0.1g sodium
SF9_P80-82 Plant Pure.indd 81 02/02/2017 10:58