Superfood - March-April 2017

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

1. Preheat the oven to 190°C, 375°F, Gas Mark


2. Line a baking sheet with parchment paper.


3. In a small bowl, mix the fl ax meal and water
   and set aside to thicken.


4. 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.


5. In the same blender (no need to rinse it out),
   combine the chickpeas, milk, vanilla and cane
   sugar. Blend until very smooth and creamy.


6. Fold the chickpea mixture into the dry
   ingredient mixture and mix only until combined.
   Do not overmix.


7. 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