Chocolate Chip Cookies
These cookies are as easy to make as they are to eat—literally just bunging everything in a food processor then pop into the oven! They're also very flexible, instead you could add the oats at the last minute so they stay almost whole, then add some cinnamon and dried fruit rather than choc chips. Wild, I know, but the use of chickpeas as the base results in a somewhat savoury undertone, so for some people you might like to add a little more sweetener—but try your first go without as see how you find them!
They're probably the healthiest cookies around - no refined flour or sugar, so guilt free treat 100% applies!
1 can chickpeas, drained and rinsed 1/2 cup oats
1 tbsp maple syrup 1/2 cup coconut/brown/raw cane sugar 2 tablespoons melted coconut oil 1 tablespoon vanilla extract pinch salt 1/2 teaspoon baking powder 1 teaspoon raw apple cider vinegar 3/4 cup non-dairy chocolate chips (or dark chocolate bar)
1. Preheat the oven to 180 degrees
2. Add all the ingredients apart from chocolate chips and cider vinegar to a food processor and blend until smooth
optional: If the batter is too runny add a spoonful more oats or buckwheat flour, its more of a batter than a dough so expect a more loose consistency
1. Meanwhile, if using a bar of good quality dark chocolate (check the back as some still use dairy) chop up into morsels
2. When the cookies are to desired consistency—you might like them a bit more chucky from the oats—spoon on to a lined baking tray
3. Bake in the oven for 18-22 minutes, until golden and crispy on top