Sunday 16 November 2014

Sabrina's Delicious Chickpea and Chocolate Chip Cookies

For me it's always a privilege to work with the students in my classes over the course of the school year. The highs, the lows, the dramas, the laughs, the groans, and everything else in between. Of all the many things about our school that I value, and there are many, it's the ability and freedom each girls has to just be who they are that I value most of all. This recipe come from one of these fabulous young things. While the other girls were cooking Chicken Cordon Bleu and Chocolate Mousse, Sabrina would be doing her own thing, making all these interesting and delicious vegetarian and vegan recipes. 

I was particularly taken by these Chickpea and Chocolate Chip Cookies. They are full of healthy goodness with just enough Chocolate to keep even the most conservative eater happy. They are also gluten and refined sugar free and the ingredients can be varied according to what's available and what you might feel like on the day. I didn't have any almond butter, so I substituted Coconut oil instead, but peanut butter or any other nut butter is just as good. 

Sabrina's Chickpea and Chocolate Chip Cookies.

1 390g can of chickpeas, drained and rinsed
4 tablespoons almond milk
1/2 teaspoon vanilla extract
1 tablespoon coconut oil 
1 tablespoon coconut sugar
1/4 cup honey
1 egg white
1/2 cup almond flour, I used the one that contains the skins
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 to 1/2 cup chocolate chips, I only had the little ones, but Sabrina used chucks.

Preheat the oven to 180deg. C and line a baking tray with baking paper.

In a food processor blend the chickpeas, almond milk, vanilla, coconut oil, coconut sugar and honey until smooth. 

In a separate bowl beat the egg whites until they start to fluff up. 

Transfer the chickpea mixture to a large mixing bowl and fold in the egg whites, followed by the almond flour, salt and chocolate chips. 

Place dessert spoon lots onto the lined baking tray leaving plenty of room in between for the cookies to spread. 

Don't spread the mixture out; leave it in little spoon lots as it will settle in the oven. 

Bake for 15 minutes until they start to brown around the edges. Leave them on the tray for about 15 minutes to firm up before transferring to an air-tight container for storage. The cookies have a soft texture that will appeal to young and old alike. This recipe makes around 18 large cookies. You can make them smaller, just change the cooking time down to 10 minutes. 

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