Sweet and moist breakfast cookie made from chickpeas!
Prep Time: 5 mins – Cook Time: 20 mins – Yield: 1 large cookie
Some days you just want a big ol’ cookie for breakfast. If you’re feeling like a more unprocessed and natural alternative to your average chocolate chip cookie, then this tahini and date breakfast cookie is for you! It’s even non-vegan dad approved (and that says something)! On the topic of being minimally processed and natural, lets dive deeper into the ingredients of this cookie:
– dates are the main source of sweetness and flavor in this recipe. A few years ago on a layover in Turkey, I had a date for the first time. My mind was absolutely blown at how delicious and sweet dried fruit could be. Since then, I’ve experimented quite a bit with dates. They are super popular in the raw vegan realm of desserts, snacks, and treats of all kinds. They blend into a smooth paste that brings sweetness and moisture to any dish and acts as an amazing binding agent for other ingredients, especially almond flour in the case of this recipe.
– tahini is, of course, another star in this recipe. I was first introduced to tahini when I made hummus for the first time (check out my hummus recipe here) and have been in love with it ever since. Believe it or not, tahini is just ground up sesame seeds turned into a paste! It can be used in baked goods (works super well in chocolate desserts like brownies), salad dressings, and so much more. In this recipe, tahini adds not only flavor but another level of moisture, smoothness, and complexity.
– chickpeas (yes, you read that right) provide protein, moisture, and substance to this breakfast cookie. I got inspiration to use chickpeas as a base for this recipe from seeing chickpea based vegan cookie dough all over my Instagram feed. I figured if it can go in cookie dough then it can go in baked cookies too! That ended up being a spectacular decision as this cookie turned out fabulously!
Now, let’s hop into the recipe!
Ingredients:
– 1/2 cup chickpeas (rinsed)
– 1/2 tsp vanilla extract
– 1 tbsp tahini
– 3 dates (pits removed)
– 1 tbsp maple syrup
– 1/4 tsp baking soda
– 1/4 cup almond flour
Instructions:
- Preheat your oven to 375°.
- Add all of the ingredients to a food processor.
- Blend on high until you have a uniform paste/dough.
- Form the mixture into a large ball and place on a lined or greased baking sheet.
- Then, press the ball down into a patty/cookie shape (it won’t change shape when baking, so form it into the shape you want your final cookie to be).
- Place in the oven and bake for 15-20 minutes or until it is browned and crisp on the outside but still moist on the inside.
- Remove from the oven, let cool for 10 mins (so that it stayed intact when lifted) and then remove from the baking sheet with a spatula (to keep it intact and remove the risk of burns).
- Place on a plate and enjoy!
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