Healthier chocolate cookies
April 25, 2019
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Made with chickpeas, dates and coconut these chewy chocolate biscuits will satisfy your sugar cravings without the guilt.
INGREDIENTS
10 dates, pitted, finely chopped
60ml (1/4 cup) boiling water
90g (1 cup) rolled oats
400g can chickpeas, drained, rinsed
45g (1/2 cup) desiccated coconut
75g (1/3 cup) solidified coconut oil, melted, cooled
2 tablespoons cocoa powder, plus extra to flatten
1 teaspoon baking powder
1 egg
1 teaspoon vanilla extract
METHOD
INGREDIENTS
10 dates, pitted, finely chopped
60ml (1/4 cup) boiling water
90g (1 cup) rolled oats
400g can chickpeas, drained, rinsed
45g (1/2 cup) desiccated coconut
75g (1/3 cup) solidified coconut oil, melted, cooled
2 tablespoons cocoa powder, plus extra to flatten
1 teaspoon baking powder
1 egg
1 teaspoon vanilla extract
METHOD
- Preheat oven to 180C /160C fan forced and line 2 baking trays with baking paper. Place the dates in a heatproof bowl and cover with water. Set aside for 2 minutes to soften. Use a fork to coarsely mash
- Process the oats in a food processor and until chopped. Add the dates, chickpeas, coconut, coconut oil, cocoa powder, baking powder, egg and vanilla. Process to combine. Transfer to a bowl and set aside for 30 minutes to allow to thicken.
- Roll level tablespoons of the mixture into balls and place on the prepared trays. Dip the tines of a fork in cocoa to prevent sticking, and press into each cookie first one way and then the other (biscuits should be 1cm thick). Keep dipping the fork into cocoa as needed.
- Bake cookies for 12 minutes. Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to 4 days, (biscuits will become softer).