CHA-Cha Chickpea Cookies

This was a challenge given to me by my family. Not sure why, because I’ve made them before and they’ve been eaten without anyone even knowing they contained chickpeas!

Loaded with fibre, protein, vitamin B6, magnesium, and non-heme iron (eat these with strawberries to absorb that iron!) but you don’t miss out on delicious flavour. Chickpea cookies can get dry, so don’t be shy with the nut/seed butters and enjoy with those strawberries in oat milk! I love a tall glass of oat milk with frozen strawberries. Great way to combine vitamin C with the non-heme iron in the chickpeas so you can absorb it well.

Recipe below.

INGREDIENTS & DIRECTIONS

Estimated time: 45 minutes

Effort/Skill: Easy

Ingredients

• 1 can chickpeas

• 1 tsp baking soda & 1L water

• 1/4 cup tahini

• 1/4 cup almond butter or peanut butter

• 1/4 cup maple syrup

• 1/2 cup brown sugar

• 1/2 cup oat flour (regular flour if you’re not gluten free)

• 1 tbsp chia seeds

• 1 tsp almond extract (or vanilla)

• 1 tsp each: baking soda, baking powder, cream of tartar

• 1 tsp cinnamon

• 1/2 tsp salt

  Extras (you can make your own mix):

• 1/4 cup raw pumpkin seeds

• 1/4 cup chopped raw almonds

• 1/4 cup shredded unsweetened coconut

• 1/4 cup chocolate chunks or chocolate chips

• 4 medjool dates chopped finely

• gluten-free pretzels

Directions

1. Preheat oven to 350F

2. In a medium saucepan, boil water with 1 tsp of baking soda. Once boiling, add the rinsed and drained chickpeas and let boil until soft.

3. Strain the chickpeas and rinse under cold water and remove the “hulls” as best you can.

4. Mash or blend well.

5. In a large bowl, add the chickpeas, sugar, syrup, seed & nut butters, almond/vanilla extract and blend well.

6. Add the oat flour chia seeds, baking soda, baking powder, salt, cream of tartar, cinnamon and mix well. Add more butters if needed.

7. Once the cookie mixture is blended, add the extras.

8. Bake at 350F for 25 minutes or until edges start to brown.

9. Enjoy!