This is by far one of the simplest, yet indulgent dishes I’ve ever come up with AND it just happens to involve my family’s favorite part of the meal… dessert!
I’d been on a chickpea kick ever since I found an article in a health magazine about roasted chickpeas. I read up on these protein- filled edibles and learned that garbanzo beans are really ideal for vegan baking because they’re such a neutral bean, they end up taking on the flavor of whatever it is you’re cooking.
So… I did a little experimenting and started in the kitchen with a basic raw food principle; equal parts ingredients. Then, I added in some things that regular chocolate chip cookies have in them basing these around oatmeal, peanut butter and chocolate.
The result… along with a catchy name thought up by my amazing husband… is a completely vegan (no dairy or animal products) chickpea-based cookie that I think is pretty incredible. More importantly, my KIDS think it’s the most amazing sweet treat. Like, to the point they ask me to make a batch every week. And I’m happy to do so, because they take no-time at all to make AND they’re healthy.
Here’s what you’ll need for my Choc-O-Chick Oatmeal cookies:
Ingredients:
15 oz. can of garbanzo beans, or 1 & 3/4 cups of dried garbanzo beans, cooked accordingly.
1/2 c + 2 Tbsp grade b maple syrup
1/2 c peanut butter (or almond butter)
1 Tbsp alcohol free vanilla
1 tsp ground cinnamon
1/2 tsp. baking powder
1/4 tsp. baking soda
1 tbs. hemp seeds (optional)
3/4 c gluten free oats
3/4 c vegan chocolate chips (or regular chocolate chips)
Cook at 350 degrees for 20 minutes.
- First, mix all the wet ingredients in a blender or food processor- chickpeas, maple syrup, peanut butter, vanilla. Blend well, then transfer the mixture to a bowl.
2. Stir in by hand, all the dry ingredients: oats, hemp seeds, chocolate chips, baking powder and baking soda. I usually mix in this order, because you want the baking powder and baking soda to be mixed in evenly.
The tablespoon of hemp seeds I added, is definitely optional. I love to add extra nutrients to any dish though, and knowing my kids are gonna mow these down, I know hemp seeds will provide a very subtle flavor, plus omega 3’s and 6’s, iron, magnesium and protein. A boost my kids will definitely benefit from.. and not even know it.
3. I then use a 1″ ice cream/cookie scooper to make perfectly even cookies. I’ll get about 24 cookies this way and I bake them on a “stone” baking sheet. I got this particular one from a Pampered Chef party YEARS ago and it’s totally been worth the investment. Sure she has a few brown spots and minor cracks, but we all know, getting rid of something just because something newer and younger might come along.. is totally selfish. So.. I’ll continue to cook with her until she dies. #TilDeathDoUsPart
4. Bake cookies on 350 degrees for 20 to 25 minutes. I find less is more on these gems, so I usually skew on the side of 20 minutes and then let them set up a bit on a cooling rack. Do NOT over cook! I promise they WILL set up.
The final product… a decadent, chewy, little bit of heaven on a plate. An oatmeal, chocolate chip cookie so rich and creamy with amazing texture and flavor, you’ll *think* it’s loaded with butter and eggs, but… it’s not.
They’ll last a few days covered on the counter. I usually put them in a sealed container and pop them in the fridge though, day-of, and they’ll last 4-5 days IF, they last that long. Enjoy!
*You can easily modify these cookies… if you don’t care about keeping it vegan you can add regular chocolate chips. Go for the darker chips with over 65% cacao for more health benefits. I’ve tried it with almond butter instead of peanut butter and while they are still good, I find there is something delectable about peanut butter and oats together. Also, if you don’t have grade-b syrup, use whatever you DO have! Same with the vanilla. Just give it a try!
