Giant chickpea chocolate chip cookie

treats
Giant chickpea chocolate chip cookie

Ingredients

serves 4
  • 1 400g can chickpeas
  • 3 tbsp aquafaba
  • 125g tahini
  • 50g soft brown sugar
  • 1 tsp vanilla
  • ½ tsp sea salt
  • ¼ tsp baking powder
  • ¼ tsp bicarbonate of soda
  • 30g oats
  • 50g dark chocolate chips, plus 3 tbsp for topping
  • 2 scoops plant-based vanilla ice cream (optional)

Directions

Cooking mode
  1. Preheat the oven to 180°C. Grease a 6" cake tin and line with baking paper.
  2. Drain and rinse the chickpeas, preserving the aquafaba.
  3. Add all of the ingredients except the chocolate to a food processor. Process until smooth.
  4. Remove the blade and add the chocolate chips. Mix to combine.
  5. Scrape out the dough into the tin. Top with the remaining chocolate chips.
  6. Bake for 30–35 minutes until crisp to the touch. Leave to cool for 10 minutes, then serve warm, topped with your favourite ice cream.
Baker Beanie Author

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