Tuesday, December 13, 2011

Recipe: Chocolate Chip Chickpea Cookies

Alert the presses: we have an oven, ya'll.

It's not your traditional oven, though. It's a Baking Magic Pot, also known as a "Miracle Oven," and it was designed by some clever expat to use on a gas range.

The contraption functions much like a steamer, gathering heat from the gas flame and trapping it in a bundt-shaped metal container.

We only recently heard of this invention from a good friend, who offered to loan it to us while she is in Thailand for a couple months (thank you, Heather!).

The Miracle Oven sat on the living room floor for a week while I waited for inspiration and motivation to give it a whirl. There was also the problem of deciding what to bake, given that we have basically no baking ingredients stocked in our kitchen. And then I remembered a recipe for chocolate chip chickpea cookies that I had been eyeing for a while.

Chickpea cookies, you say? Yes. It's no secret that we love chickpeas, both in savory and sweet forms. I have even made chickpea cookie dough balls but, of course, have always stopped short of baking them.

Today that changed with the Miracle Oven. I followed this recipe, which is a simpler adaptation of this recipe. Like most things that come out of our kitchen, this dessert is exceedingly easy and requires few ingredients -- just five, in fact. And the cookies themselves? Delicious. I mean, we're not talking Levain's or even college dining services' Tollhouse, but they are excellent for what they are -- chickpea-based cookies, people!

But don't take my word for it. Try these yourselves!

Chickpea Chocolate Chip Cookies (vegan)

These cookies may not be a traditional holiday favorite, but don't discount them -- they are really good, and because they are packed with good-for-you ingredients, they sort of balance out those iced sugar cookies.  I don't like overly sweet desserts, so these are perfect for my palate, but if you are expecting the taste of a more traditional cookie, consider adding more sweetener.

Prep time: 10 minutes
Bake time: 15 minutes
Yield: 24 cookies


2 cups cooked chickpeas
2 tablespoons oat flour (I ground oats for this purpose, but whole wheat or brown rice flour would also work fine)
1/4 cup natural peanut butter
Pinch salt
15 drops vanilla stevia (or 2-3 tablespoons of maple syrup or honey)
Drizzle of water
1/4 cup dark chocolate chips or chocolate chunks


1. Preheat oven to 400 degrees F. Or, for other Miracle Oven users out there, grease the bottom of the baking pan.
2. Combine in a food processor the chickpeas, flour, peanut butter, salt, and sweetener. Process until well combined and then slowly drizzle water until you get a creamy, consistent texture. Stir in chocolate chips.
3. Using a spoon or cookie dough scoop, form evenly sized dough balls about one inch in diameter (this recipe roughly yields about 24 cookies).
4. Place dough balls on cookie sheets lined with tinfoil. Or, for Miracle Oven folks, place them directly on the greased baking pan and cover.
5. Bake cookies at 400 degrees F for 15 minutes. Or, if using a Miracle Oven, turn on gas burner to medium-low and cook for about 8 minutes. Check frequently to make sure the bottoms are not burning.

Some photos to make your mouth water.

Am I the only one who likes to line up cookie dough balls in neat little rows? Am I weird for that?
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The bundt-shaped pan.

Following someone's advice, I greased and floured the pan using freshly ground oat flour (which, as you can see, was not finely ground). The flour ended up burning, so for my next cookie recipe, I think I will only grease the pan.

The baked results.
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The bottoms should be lightly browned.


These chickpea cookies are really best when they are still warm and the chocolate is gooey. But isn't that true for all cookies?


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