Chocolate chip cookies

A true classic chocolate chip cookie: not too fluffy or cakey, not too chewy but also not too crisp.
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Yield: 24 cookies


* ½ cup (120g) chickpeas, rinsed and drained
* ¼ cup (60ml) vanilla almond milk
* ½ cup (12g) unsalted butter
* ½ cup (100g) granulated sugar
* ½ cup (100g) coconut sugar
* 1 tsp pure vanilla extract
* 2 egg yolks
* 1 tsp cornstarch
* 1 tsp baking soda
* 1½ cups (180g) unbleached all-purpose flour
* ½ teaspoon sea salt
* 1¾ cups (306g) dark chocolate chips

1. Preheat the oven to 350°F (180°C, or gas mark 4). Line 2 baking sheets with parchment paper.

2. Combine the chickpeas and almond milk in a large measuring cup. Use an handheld blender (a food processor or blender will also work) to puree until smooth.
3. Partially melt the butter in a saucepan. In a large bowl, use the blender to thoroughly combine the chickpea mixture, butter, sugars, vanilla, and egg yolks.
3. In a separate bowl, whisk together the cornstarch, baking soda, flour, and salt. Add to the wet ingredients and stir to combine. Fold in the chocolate chips.
4. Use a spoon to form 1.5-inch (3.8cm) balls. You should get about 24 balls. Place six to eight on each prepared baking sheet. Bake for 10 minutes, rotating the pans halfway through, until lightly golden brown and set in the centre.

5. Let cool on the baking sheets before transferring to a wire rack to cool completely. Repeat with the remaining dough balls.
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Extract taken from Superfoods at Every Meal by Kelly Pfeiffer, published by Fair Winds Press

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