Baked desserts made of beans was first brought to my attention years ago – about 6 years ago – while I was in university. I was a part of a cancer awareness and fund-raising club at school, and one of my fellow executives brought black bean brownies to sell at a bake sale. I thought it was crazy, and that it was some fad-driven, trendy healthified product. I hadn’t tried anything like that before, and I didn’t try it then.
Fast forward to now, and I’m more interested in those types of treats. Having gone through my Bachelors of Science in Biomedical Physiology and Kinesiology, my eyes were opened to the vast world of nutrition and clean-eating. Every so often, I now look for dessert recipes that use an “unusual” ingredient because they are usually healthier than other recipes.
That brings me to today’s recipe, which is what I call the 3C Cookie – or the chocolate chip chickpea cookie! These cookies taste amazing, and they hold together extremely well. I mention this because I tried a chickpea blondie recipe before, and it crumbled when you tried to pick it up.
When eaten fresh from the oven while they are nice and warm, it is difficult to tell that these cookies are healthier treats! They have a satisfying chew to them. If you made these for your friends and family, they may not be able to tell that there is a special ingredient in them. Try it out, and see if they can pinpoint what it is.
These cookies are vegan and gluten-free, so they can be shared with people following many types of eating lifestyles or diets.
If you make them, tag me at #takeontreats and @takeontreats on Instagram and Facebook.
The 3C Cookie
Ingredients:
- 1 cup canned chickpeas, rinsed and drained
- 1/4 vegan butter
- 1/4 cup maple syrup
- 1/4 cup plant-based milk
- Pinch salt
- 3/4 cup almond flour
- 1/4 cup tapioca flour
- 2 tsp ground flax seed
- 1 tsp baking powder
- 1/3 cup non-dairy dark chocolate chips
Instructions:
- Preheat oven to 350F/180C.
- Combine chickpeas, vegan butter, maple syrup and milk in a food processor or blender and process until the chickpeas are broken up.
- Add salt, almond flour, tapioca flour, flax seed, and baking powder and process some more until a homogeneous mixture is formed.
- Mix in chocolate chips.
- Chill dough in the fridge for 15 minutes or until it is not as sticky and has firmed up a bit.
- Scoop dough onto parchment lined baking sheets.
- Bake for 15 minutes until set.
- Transfer onto wire rack to cool.
