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  • Writer's pictureManj I Am

Superb Chocoate Chunk Cookies~Wheat/Nut/Dairy-Free, Natural Sugars (Recipe)

So, chick peas..... Hummus or Indian Chana with a garlicky Naan, might first come to mind, or thrown atop a sal

ad, roasted or even straight out o f a can. BUT- cookies?

Yet again this cheeky legume secretly wins over taste buds, which is so wonderful when children are involved. I promise, they're scrumptious without a hint of "healthy," but they are. (

Keeping in mind that if sweets are an issue, just because they're sweetened by coconut sugar, doesn't mean that one ought to down a whole batch - sugar is sugar regardless of its source. Despite baking these cookies, I for example, haven't had even a lick of batter. Alas, that is another conversation).

These are a surprising delight, without a trace of any sort of chickpea flavour, but really, what is that anyway? Does this lovely legume not just absorb the surrounding flavours? Remember the water that it marinates in, in a can-the aquafaba (bean water/the leftover liquid from a can of beans/legumes)? How beautifully it acts as an egg replacer?

(Check out these posts of crackers, fritters, butter, mayonnaise, mousse, (which doubles up nicely as pavlova), not forgetting our favorite, blondies!).

All so wonderful in taste, and all plant-based.

Now then, after baking these yummies for the second time in the span of a week and sharing with numerous people, the requests for the recipe come in yet again. So, here we are.

Try these guys and let me know what you think. Also, should you be interested in making a switch over basing your food around plants, (or just wanting to know how to get more creative with plants), I'm happy to assist :)

Chickpea Oatmeal Choco Chunkies

10min prep

20min bake. Makes approx 18 cookies

1/2 cup oat flour (simply blend up rolled oats)

3/4 cup coconut sugar

1/2 tsp salt

1/2 tsp baking soda

1 1/2 cups cooked chickpeas, (or 1 (15 oz.) can, drained and rinsed) sprouted also work**

3 tbsp melted coconut oil

1 tbsp vanilla extract

1 tsp apple cider vinegar (ACV)

1/2-1 cup rolled oats (optional)

3/4 cup dark chocolate (I love using chopped up chocolate bars rather than chips)

-Preheat the oven to 350 and line a baking sheet with parchment paper.

-Blend up rolled oats, coconut sugar, salt & baking soda, empty into large bowl. (I use nutri-bullet - though food processor is fine).

-Process the chickpeas, coconut oil, vanilla, ACV, in a large processor until smooth.

-Combine wet and dry ingredients (either in the processor or do by hand in the bowl), then add chocolate.

-At this point batter is fairly wet, by all means you could add chocolate chunks and bake from here,

OR add rolled oats - as you wish. ** (I adapted this recipe, with great thanks to Megan over at, adding the oats and sometimes raisins too- a beautiful addition!).

Whatever you decide, once ready, drop the dough by heaping tablespoons onto a lined baking

sheet and use wet fingers to gently flatten each mound (batter isn't rollable, unless you use the oats. Also, cookies will not spread).


Bake until the tops begin to crack and the edges are dry to the touch, about 18 to 20 minutes.

This is SUCH a versatile recipe. Use your imagination and you'll have many many recipes from just this one.

xxManj ♥∞

**I have used sprouted chickpeas (not to the extent as pictured, just to the point where tails were visible), which I simply boiled until soft. No difference in taste, but really, ever more plant based!)


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