FOOD & DRINK • RECIPES
“Big bowls of plant-based goodness containing grains, veggies and legumes” CHICKPEA & CHOCOLATE CHIP COOKIES Makes about 12
T
hese chewy and chocolatey cookies are the dessert I always want on- hand. They get their great texture from coconut oil, have just the right amount of sweetness, and use protein-rich chickpea (gram) flour, which leaves me feeling truly satisfied.
INGREDIENTS • 2 tablespoons ground chia seeds • 120 ml/1⁄2 cup gently melted coconut oil • 100 g/1⁄2 cup coconut sugar or soft light brown sugar • 1 teaspoon vanilla extract • 185 g/11⁄2 cups chickpea (gram) flour • 1 teaspoon baking powder • 1⁄4 teaspoon salt • 50 g/1⁄3 cup dark/bittersweet vegan chocolate chips or roughly chopped chocolate • flaky sea salt, for sprinkling on top (optional) • baking sheet, lined with baking parchment
METHOD 1 In a large bowl, combine the ground chia seeds with 6 tablespoons of water and whisk to combine; this should form a gel-like consistency. 2 Add the melted coconut oil to the bowl with the chia seeds, along with the sugar and vanilla. Whisk with a hand-held electric whisk until well combined. 3 In a separate medium bowl, combine the chickpea (gram) flour, baking powder and salt. Add these dry ingredients to the wet ingredients and mix to combine everything using a rubber spatula. (Your cookie batter will be slightly wetter than a typical cookie batter, but don’t worry.) Stir in the chocolate chips until evenly dispersed.
Place the batter in the fridge to firm up for 30–60 minutes. 4 Preheat the oven to 180°C (350°F) Gas 4. 5 Scoop the chilled mixture into ping pong-sized balls, using a spoon, and space evenly apart on the prepared baking sheet. Press each cookie gently using a piece of baking parchment and your hand to flatten them slightly. Sprinkle each cookie with a small pinch of sea salt (if using). 6 Bake in the preheated oven for 11–12 minutes (if they look a little underdone, that’s okay). Remove from the oven and leave to cool on the baking sheet for 5–10 minutes before transferring to a wire rack to cool fully. Store in an airtight container at room temperature for up to 5 days.
Recipes taken from First-time Vegan by Leah Vanderveldt, published by Ryland Peters & Small
A B S O L U T E LY. L O N D O N
Abs_Jan19_Recipes_3pp.indd 59
59
19/12/2018 11:09