Chewy Chick Cookies
These are not your ordinary cookies; they’re nuggets of joy, packed with chickpea flour goodness and the natural sweetness of dates – and perfectly chewy for dunking in a glass of milk.
Why Dates
I love using medjool dates in a recipe, not just because they are a natural sweetener with fibre intact, but because children have a really easy time with them, and they tend to enjoy the job of pitting them.
I find them much easier to incorporate with kids, when compared with liquid sweeteners like honey and maple syrup – which can often lead to a sticky disaster that I sometimes just don’t have the energy for.
What Makes This Recipe a Winner
- Allergy-Friendly Delight: It’s the superhero of cookies – gluten-free, egg-free, and nut-free, perfect for allergies and lunchboxes.
- Hello Chickpea Flour: We’re introducing a new ingredient to the diet.
- Chewy And Delicious: A perfect cookie texture.
Tips for this recipe
- Use juicy Medjool dates. If your dates are dry and hard, a quick soak in hot water will work wonders to soften them up. Just remember to drain them before adding them to your cookie dough.
- The dough’s got a natural oiliness to it, which is part of what makes these cookies so fantastic. If it’s feeling a tad too slippery to handle, pop the dough in the fridge for about 20 minutes before you dive into rolling and baking.
- I recommend the KitchenAid Cordless Hand Blender for this! I use it almost daily.
Chewy Chick Cookies
A scrumptious and chewy cookie, made from a blend of wholesome chickpea flour and naturally sweet dates perfect for baking adventures with your little one.
Ingredients
- 1 tbsp ground flaxseed
- 2 tbsp tahini
- 3 tbsp coconut oil, melted
- 8 medjool dates, pitted
- ½ tsp vanilla extract
- 1 cup chickpea flour
- ½ tsp baking powder
- 1 tbsp buckwheat groats, for topping (optional)
Instructions
- Preheat the oven to 180°C and line a tray with baking paper.
- In a small bowl make flax egg by combining flax meal and three tablespoons of water. Stir and let sit for 10 minutes until a gel consistency forms.
- In a small food processor, combine tahini, coconut oil, pitted dates and vanilla. Pulse until it forms a paste.
- Add in the chickpea flour and baking powder. Blend until combined and transfer to a large bowl.
- Add in the "flax egg" and combine to form a sticky dough.
- Shape into 8 cookies by rolling into a ball and flattening slightly. Place each on the lined baking sheet. Sprinkle with buckwheat if using.
- Bake in the oven for 8 minutes or until the cookies appear golden. Cool completely and enjoy.
Notes
- The dough is naturally oily. If it is too oily to handle, place it in the fridge for 20 minutes before rolling into cookies and baking.
- I recommend the KitchenAid Cordless Hand Blender for this!
- Need chickpea flour? Use this one!