Chickpea Chocolate Chip Cookies

These are so moorish, I had to make a second batch because the first was a smaller, test batch and they were eaten so quickly by myself and my kids, I got to baking more the very next day.

Packed with plant protein and fibre, these are a healthy alternative to shop bought cookies you’re family will love. Whilst chickpea flour probably doesn’t come to mind when you’re making cookies, it’s a fine and nutritious alternative to wheat based flours. Chickpeas are a nutrient-dense legume, packed with essential vitamins such as B vitamins, along with high fibre and proteing. They are rich in folate (vitamin B9) as well as B6, thiamine, pantothenic acid, and small amounts of Vitamin E and K. 

They also help with sugar cravings due to PMT or hormonal changes, and fit in well with my anti inflammatory diet, limiting trigger foods like wheat and cow’s milk.

Huge thanks to my friend Zoe for this recipe I adapted to suit my own preferences and intolerances.

Ingredients:

• 1/2 cup of butter or coconut oil (I opted for goat’s milk butter)
• 1/2 cup of honey or brown sugar
• 1 egg (I used the yolk only)
• a splash of goat’s milk
• a splash of extra virgin olive oil, annd some for greasing
• drop of vanilla extract
• 1 smashed banana
• 1 1/2 cups of organic chickpea flour
• 1/2 teaspoon of baking powder
• a pinch of sea salt
• handful of dark chocolate chips (or more if you prefer)

Method:

Mix the butter and honey/ sugar together, beating them then add the egg yolk, olive oil, and banana. In another bowl mix the dry ingredients including the chocolate chips, then add them together to form a dough. Roll into balls or use an ice cream scoop, then flatten slighly onto a greased baking tray. Cook for 12 minutes at 180° until golden brown. I use a folk or skewer in one cookie to check it’s cooked all the way through. The folk should come out clean.

These can last for 3 days in a sealed container. Perfect for packed lunches. Nut and gluten-free, moist and delicious!