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Monday, September 30, 2013

FLOUR-LESS VEGAN NUT BUTTER CHOCOLATE CHIP COOKIES, WITH CHOCOLATE/NUT VARIATION

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I love using beans-- not only is savory dishes, but in desserts and salad dressings, and anywhere else that they add texture, flavor, protein, fiber, creaminess, etc..  If the beans can stand in for eggs or fat or flour, that's even better.

So, the other day I finally got around to trying the basic flour-less chickpea chocolate chip cookies that are all over the internet. There are small variations in the recipe, but, basically, the mix is 1 1/4 cups drained cooked or canned chickpeas in a food processor with 1/2 cup + 2 T. natural peanut butter (or other nut or seed butter), 2 tsp. vanilla, 1/2 cup packed soft brown sugar (some people use 1/4 cup agave or maple syrup), 1 tsp. baking powder (some use less), and a pinch salt, processed until smooth and mixed with 1/2 cup chocolate chips.

We were impressed by the cookies, but thought the flavor was a little flat and they didn't spread out enough for my liking. So, today I started playing around with the recipe (can't  help myself!) and here's what I came up with.  It's still a simple recipe, but we like the flavor and texture better in this version.

Tips:  Use natural peanut butter, not the sweetened, hydrogenated kind.
Make small cookies.
Let the cookies cool for several hours before serving (unless you like them a bit gooey!).



Homemade soy milk with both cookie versions.
Printable Copy

BRYANNA’S FLOUR-LESS VEGAN NUT BUTTER CHOCOLATE CHIP COOKIES
Makes about 22 cookies (Gluten-Free, Soy-Free, no extracted oil)
Tips:  Use natural peanut butter, not the sweetened, hydrogenated kind.
Make small cookies.
Let the cookies cool for several hours before serving (unless you like them a bit gooey!).
NOTE: you can make bars or squares instead of cookies with this batter, by spreading the batter out on ONE parchment-lined 13 x 10-inch baking pan (with rim, like a jelly-roll pan).  Bake for 20 minutes  and allow to cool thoroughly on a rack before utting into bars or squares.

1 cup rinsed and drained cooked or canned chickpeas (drain well and pat dry)           
1/2 cup natural peanut butter or other nut butter
3/4 cup soft, packed brown sugar, or coconut sugar, or evaporated cane juice
1 “flax egg” (see below)
2 tsp pure vanilla extract
grated zest from 1 organic orange
1/2 tsp baking powder
1/4 tsp salt      
1/2 cup dairy-free organic/fair trade chocolate chips (if you want to use less chocolate, use a dairy-free organic/fair trade chocolate bar, chopped small)
VARIATION: FLOUR-LESS VEGAN CHOCOLATE NUT COOKIES
Add: 3 Tbs. organic/fair trade unsweetened cocoa powder to the processed batter AND add 1/2 cup chopped, lightly-toasted nuts of choice (roasted peanuts are good, but you can use walnuts, pecans almonds, etc.) by hand to the batter after scooping it into a bowl.
The orange zest and  chocolate chips are optional in this version.
**You could also add homemade vegan Peanut Butter Baking Chunks, recipe at this post, instead of chocolate chips and/or nuts.**

“FLAX EGGS”: In a blender mix 1 cup water and 1/4 cup golden flax seeds at high speed until white and fluffy and “gloppy”.  This makes 5 “flax eggs”.  1 “flax egg” = 1/4 cup of this mixture. The remaining mixture can be poured into a covered jar and refrigerated for about a week, or frozen in 1/4 cup portions for future use.

Directions:
Preheat the oven to 350ºF. Line 2 baking sheets with baking parchment.

In a food processor, mix the chickpeas, nut butter, sugar, “flax egg”, vanilla, orange zest, baking powder and salt (and cocoa powder if you are making the chocolate/nut variation) until a smooth batter results. If, for some reason, your batter does not look as thick as the picture, you can add about 1/2 cup of oatmeal and process again.)

With a spatula, scoop the batter into a mixing bowl.  Mix in the chocolate chips (and/or the nuts, if you are making the chocolate/nut variation) with a spoon, distributing them as evenly as possible through the batter.

PEANUT BUTTER/CHOCOLATE CHIP BATTER
CHOCOLATE/NUT BATTER
Spoon small scoops of batter onto the parchment-lined baking sheets, about 2 inches apart. (I used heaping 1/2 tablespoon measure.) I made about 22 cookies.  You can leave them the way they are, or flatten them down a little, depending on how thick you like them.

Bake the cookies for about 15 minutes, or until they are golden brown on the bottom. Carefully lift them onto cooling racks and let them cool thoroughly before serving.



Enjoy!


4 comments:

SpiceIsland Vegan said...

Bryanna,

I didn't have time to make the original recipe of this flourless cookies last night. I am glad, I want to try your version instead.

Debbie

SpiceIsland Vegan said...

Bryanna,

I didn't have time to try the original recipe of this flourless cookie last night. I am glad, I want to try your version.

Debbie

theroadtoserendipity said...

Thank you again for this recipe Bryanna. I did go trawling the net but mostly found Omni versions. Yours is the first real vegan one that I found. These look scrumptious and as it is raining and blowing a gale outside, it might be biscuit baking time on Serendipity Farm :)

Jemma said...

Made these this afternoon - very delicious and forgiving of homemade peanut butter! Warm greetings from a reader in Beijing!