Easy Vegan GF Chocolate Chip Cookies with Cayenne
The Fiery Vegetarian/ Deirdre Gilna
16 Cookies
Ingredients
- 7 dates
- 2 cups cooked chickpeas
- ½ cup tahini (you can substitute with peanut butter)
- 1 tablespoon molasses (optional)
- 1 teaspoon vanilla extract
- 1 tablespoon balsamic vinegar
- 3 tablespoons plant-based milk
- 3/4 cup raisins (optional)
- 2 tablespoons ground flaxseed
- 2.5 tablespoons dark cocoa powder
- 3 tablespoons ground almond
- 1/2 tablespoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup dark chocolate chips or chopped dark chocolate
- Pinch salt ¼ -½ teaspoon ground cayenne pepper
Instructions
- Roughly chop up the dates and place with the next 6 ingredients (from the chickpeas to the plant-based milk) in the food processor. Turn on the oven to preheat to 360F.
- Process until a smooth hummus-like paste.
- Add all the other ingredients and mix until well incorporated.
- Use an ice/cream scoop or large spoon to portion out onto baking paper-lined trays, wetting the scoop between cookies so the dough doesn’t stick.
- Dampen your hands and flatten and shape the cookies. You may have to wet your hands several times during the process. Note that these cookies do not spread while baking.
- Bake for 15 minutes.
The cookies are still soft when they come out so leave for 15 minutes on the tray (alternatively if you’re not in a rush to eat them you can leave them on the tray to fully cool down) and then transfer to a wire rack to cool completely. Use a spatula or fish slice to carefully transfer them. Do not eat when warm (they don’t taste as nice) and wait to serve until completely cooled.
*1/4 teaspoon cayenne will be very lightly spiced the first day and perfectly spiced the second. 1/2 a teaspoon will be perfectly spiced the first day and hotter the second.
*If you don’t like raisins you can leave them out or replace them with goji berries or dried cranberries.
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