The Junior Chef’s Cookie Special
- 3/4 cup coconut sugar
- 1 tablespoon raw honey
- 250 g organic butter
- 425 g can of organic chickpeas
- 3 large eggs
- 3 teaspoons vanilla essence
- 2 cups of chocolate bits (go for soy free), my favourite are Enjoy Life Dark Chocolate Morsels
- 3/4 cup oats
- 1 1/2 cup banana flour
- 1/2 cup tapioca flour
- 2 teaspoons baking soda
- 1 tablespoon ground psyllium (optional)
- 1 teaspoon gelatin (I like this one from Changing Habits, optional)
- 1 cup chopped organic walnuts (optional)
- Preparation time 10 min
- Cooking time 10 min per tray
- Makes approximately 40-45 small cookies
- Preheat oven to 180ºC for a fan forced oven
- Remove butter and eggs from the fridge 30 minutes before use. Drain the chickpeas and add to a blender with the softened butter and blitz for 30 s until combined. (You can skip this step but you will have whole chickpeas in your cookies. I find the whipped version more palatable for my kids).
- In a large mixing bowl (or mixer, I use a Kenwood) add the butter/chickpea mixture, eggs, honey, sugar, vanilla, baking soda, gelatin (I recommend the one from Changing Habits but any quality gelatin from a Health Food store will do, it helps with giving the dough texture since you are not using flour), psyllium if using. Mix to combine.
- Add the “flour” and oats and mix until well combined. This is a thick cookie dough so can be tough to mix by hand but it can be done. Think of it as baking and a work out in one!
- Add the chocolate bits (Enjoy Life make an additive and allergy free product but it comes from the USA) and mix through.
- Scoop onto cookie sheets in small 2-3 cm mounds and press down with the back of a fork to flatten. I use a cookie scoop (like an ice-cream scoop only smaller) to make the job faster.
- Place in oven and bake for 8-10 minutes until just brown on top and still slightly soft when pressed.
- Cool on a wire rack. We store ours in the freezer and simply pop a couple in a container in a lunch box or on a plate for a snack just before serving.