Just as an experiment, I thought it could be fun to combine dates and chickpeas in a baking recipe. Now let me tell you, I was a much bigger fan than expected, so give it a try. These make super chewy, less offensive cookies with a perfect balance on the sweetness scale. Again, it is the sweet without the nasties and a bonus added protein boost.
You can't even taste the chickpeas and the recipe will produce soft cookies that you must try.
- 10 dried pitted dates*
- 1/4 C boiling water**
- 1 C oats
-
400g canned chickpeas,rinsed and drained
-
1/3 C coconut oil, melted
- 2 tbsp cocoa powder
- 1 tsp baking powder
- 1/2 C flaxseed meal
- 1 egg
- 1 tsp vanilla extract
-
1/4 C cashews, for decoration
- Preheat the oven to 180°C fan forced and line two baking trays with baking paper. Blend dates, oats, chickpeas, coconut oil, cocoa powder, baking powder, flaxseed, egg and vanilla. Place mixture in the fridge for 10 minutes to thicken.
- Roll the mixture into balls and place on the prepared trays. Use an ice-cream scoop if you prefer to handle the mixture this way.
- Bake cookies for 10-15 minutes. Cool on the tray for 5 minutes before transferring to a wire rack to cool completely. Enjoy!
*With dried dates, you will need to soak them in boiling hot water for 10 minutes and then drain them, prior to using them.
** Hot tip: use a portion of the water that you soaked the dates in. Use the water sparingly as you do not want to have a sloppy mess.
At the end, you should have soft and fudgy cookies that you can enjoy guilt free.
If you made this recipe, leave a comment to let us know how you went! Add a picture of your final result or post a picture on instagram and tag me@danibianchi_.