Chickpea chocolate chip cookies
So delicious, you'd never know they're made with chickpea flour.
The tahini and chickpea flour play off each other for a sophisticated take on the classic peanut butter chocolate chip cookie.
Ingredients (makes 24)
- 210g chickpea flour
- 60g plain flour
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 115g butter
- 325g brown sugar
- 50g white sugar
- 130g tahini (see tip)
- 1 egg
- 1 teaspoon vanilla extract
- 170g dark chocolate chips
- flaky sea salt, to garnish
Directions
1. Preheat the oven to 175°C (350°F). Line two trays with baking paper.
2. Combine the flours, salt and baking soda in a large bowl.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars on high speed until smooth.
4. Reduce the speed and add the tahini, egg, vanilla and 2 tablespoons water, then mix on high speed until pale and fluffy.
5. Slowly add the dry ingredients and mix on low speed until combined, then gently mix in the chocolate chips.
6. Scoop out 1 tablespoon balls of dough and space them evenly on the prepared trays. Chill in the freezer for 5 minutes (to reduce spreading during baking), then bake on the middle rack of the oven for 15 minutes. If the cookies have puffed up in the centre, give the tray a strong tap on the benchtop to flatten them.
7. Sprinkle lightly with flaky salt and cool for 10 minutes, then transfer to a wire rack to cool completely. The cookies are best on the day of baking but will keep in an airtight container at room temperature for up to 3 days. As with peanut butter cookies, they become quite firm after day one.
TIP: The tahini should be the consistency of honey – dripping off a spoon but not runny. If your tahini is a little dry, stir in a splash of warm water.
This recipe is from The Miller’s Daughter: Unusual flours & heritage grains, published by Hardie Grant Books and available from March 2.
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