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August 3, 2013

Chocolate chip macadamia cookies, fresh outta the oven!

Chocolate chip macadamia cookies, fresh outta the oven!

Well, yes.  This is another cookie recipe, but……with a difference! A Macadamia Chocolate Chip Cookie. For those of you who have enjoyed my Magic Bean Chocolate cake or my Orange Cranbeany Cake, you may be interested in this recipe which uses chickpeas as a base. And it’s egg free!

Chickpeas, AKA garbanzo beans are a great source of zinc, folate and protein. Chickpeas also provide dietary phosphorus and a big smack of fibre. Recent studies have shown that they can assist in lowering of cholesterol in the bloodstream. Though, none of this is important when all you are interested in is eating homemade chocolate chip cookies!

Fresh Chickpeas AKA garbanzo beans in the supermarket in San Diego

Fresh Chickpeas AKA garbanzo beans in the supermarket in San Diego

There are many recipes on the Web for chocolate chickpea fudge, choc chip chickpea cookies chocolate chickpea dip (try saying that fast!!) – and this is my contribution! My recipe has a few more ingredients than the ones you will find out there, but I think my tweaks make them yummier than ever! I found some of the recipes a bit too crumbly so I have added some almonds to mine and I also used butter as you just can’t beat butter in, well, everything! The secret is to rinse your canned chickpeas very well and them spread them out on a clean tea-towel for 5 minutes to dry any excess water. I used a sugar-free, dairy-free chocolate but if you didn’t want chocolate (God forbid!), some plump organic raisins would be a good substitute. These cookies have a soft dense texture which is very moreish, but be careful, they are filling and they will hit your stomach like a brick if you overindulge. (Personal experience!!) The coconut, macadamias and almonds add a bit of texture and the protein powder, which is optional, adds, well, more protein! Two of these babies for breakfast will last you all morning. Ah hem…, did I say breakfast??

400g can chickpeas, rinsed well, drained & dried
90g almonds
60g butter (or coconut oil)
vanilla extract or oil to taste
1 teas baking powder
90g rapadura sugar or Natvia (I used 50/50)
2 tabs protein powder, optional (I used Inca Inchi powder from here)
1 heaped teas cinnamon
45g dark chocolate, chopped
2 tabs coconut, desiccated or shredded
2 tabs macadamias, roughly chopped
Grind the almonds and sugar on SP 9 for 10 seconds. Add the butter, vanilla, chickpeas, cinnamon, baking powder and protein powder and mix on SP 6 for 5 – 8 seconds. The dough will be firm.
Add the chocolate, coconut & macadamias and mix on REVERSE, SP 3 until just combined. *WARNING the dough is irresistible raw……..*
Roll into walnut sized balls and flatten on a tray. Bake in a 170ºC oven for 15 – 20 minutes. If they are browning to quickly, turn your oven down a bit. They will be very fragile straight out of the oven but will firm up on cooling.
As previously mentioned, a nice variation would be to substitute the macadamias, cinnamon & chocolate with pine nuts, mixed spice & raisins.



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