Today we were heading out to a party but when I went to the freezer to grab out a safe cake for miss Ellie – there were none left … eek!
So, with an hour to go before we needed to leave … these cookies were the made-up-on-the-spot result. They have now been a firm favourite for the past 4 years!
I use legumes in soooo many things, little powerhouses of fibre and protein and so good for your gut health – but I was inspired to add legumes to my cookies by TRTLMT
We most often use chick peas, but when I’m after a little variety, or the pantry dictates, we also used butter beans and kidney beans. They are all delish!
My little miss loves them – I’m pretty sure she’d eaten about 6 of them by the end of the day while I wasn’t paying too much attention … oops!
See below the recipe for the Coeliac friendly option.
- 120g rolled oats
- 30g nuts or seeds of choice (I’m partial to hemp, pumpkin or flax seeds here)
- 400g tin of chick peas, rinsed and drained
- 8 large medjool dates, pitted
- 2 tbsp, heaped, Sunflower Seed butter*
- OPTIONAL: 2 tbsp maple syrup OR coconut sugar**
- 1 tsp vanilla bean paste
- 1.5 tsp GF baking powder
- 2 tbsp cocoa
- your choice of decorations (cachous, sprinkles, nuts etc)
* you can use butter, vegan butter or any nut butter here – or any combination of them too!
** We don’t use the additional sugar when we make these for our family, as we are used to less sweet food. But if you are used to sweeter baked goods then you might like to start out with the sugar in – you can decrease it over time as it suits your family and your taste.
Place all of the dry ingredients into your processing bowl and blitz until fine (speed 10 for 10 seconds).
Add in the dates through the top hole one at a time whilst processing (speed 4). Once the dates are all added continue processing until really well combined, and there are no large bits of dates visible (turn up to speed 7 and blitz for another 30 seconds).
Add in the chick peas, seed butter, vanilla and syrup/sugar (if using) and process until the dough begins to clump together. (Speed 6, then up to 7 for about 20 seconds)
This is quite a thick mix. Use a teaspoon to scoop out and using damp hands roll it into balls, place it on to a lined baking tray and press down gently with a fork.
Decorate, if desired before placing in the oven. Because this is not a wet mix, the decorations do not stick so well if sprinkled from above. I placed the decorations in a small bowl and then picked up the cookies and pressed them upside down into the bowl.
Bake in a preheated moderate oven for 13-15 minutes.
Allow to cool and store in an air tight container – they last best in the freezer and defrost really well.
Makes about 20.
To make these Coeliac friendly replace the oats with 80g of rolled quinoa and 50g puffed rice. You can also use shredded coconut or seeds or any combination of these GF ingredients in equal weight to replace the oats. For a very simple switch, use 100g of a Gluten free flour mix plus 1 tsp of psyllium.