Day 11: Focus on a nutrient
Today’s prompt was my theme for last year’s VeganMoFo! I focused on the nutrients that omnivores enjoy grilling us vegans about, like protein, calcium, and iron. I’ve got a lot of great, nutrient-rich recipes in that tag, so you should check ’em out!
So given my near-expertise (heh) in matters of vegan nutrition, would it surprise you that I’m sharing a cookie recipe today? It shouldn’t! As I learned last year when I investigated protein and where to get it, my conclusion was that protein is in lots of unexpected places. Like cookies. Especially cookies made with chickpeas and tahini! Enter these dreamy soft-batch Tahini Snickerdoodles. With 4 grams of protein per cookie, they’re a modest but not insubstantial source of natural protein. Each cookie also contains 2 grams of fiber, and since the RDV is 15 grams, you can fulfill nearly 1/3 your daily requirement just by eating two cookies! :D
If you’re worried about putting chickpeas in cookies, here’s what Steven said when I told him about this unexpected ingredient: “Really?! Holy sh*t! You can’t taste it at all!” And Steven is quite discriminating when it comes to “healthy” ingredients in desserts.
Soft-Batch Tahini Snickerdoodles
Makes 16 cookies
- 1 can (15 oz) chickpeas, shelled/skinned if you’re so inclined (save the liquid!)
- 1/3 cup tahini
- 1/4 aquafaba (chickpea liquid), whisked briskly for 30 seconds or shaken in an airtight jar for 10 seconds
- 1/4 cup pure maple syrup or agave nectar
- 2 T melted coconut oil
- 2 T brown sugar
- 1 tsp pure vanilla extract
- 1 1/2 cup all-purpose flour
- 1 T ground cinnamon
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 T white or turbinado sugar
- 1/2 T ground cinnamon
- 1 T sesame seeds, white or black
Preheat the oven to 350˚F. Prepare a cookie pan by oiling it or lining it with parchment paper.
Using a blender, combine the chickpeas, tahini, aquafaba, liquid sweetener, coconut oil, brown sugar, and vanilla extract. Blend for about 30 seconds or until everything is smooth.
Add the remaining dry ingredients (excluding the rolling sugar) to a mixing bowl and stir to combine. Pour in the wet ingredients and use a wooden spoon or plastic spatula to mix. The dough will be very thick, so use that elbow grease to get it all incorporated.
Next, stir the rolling sugar mixture together in a small bowl. Use your hands to roll 1 1/2 to 2 tablespoon balls of dough, then roll them in the sugar. Flatten them slightly and place them on the prepared baking sheet.
Bake for 14 minutes and allow to cool for 5 minutes before eating.
- I’ve become a chickpea-skinning convert. It makes hummus SO much creamier, since the chickpeas are more easily blended without those pesky skins. So now I always skin my chickpeas. It takes a few extra minutes, but it’s an oddly satisfying feeling to have those little skins slip right off in your fingers.
- Aquafaba! Have you tried it? It’s probably not strictly necessary in this recipe, but it provides a great texture.
- These are not particularly sweet cookies, so if you have a bigger sweet tooth than I do, add a few tablespoons more brown sugar.
6 thoughts on “Soft-Batch Tahini Snickerdoodles”
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I hope I get that kind of response when I make your cookies -love this recipe! And the pictures too, I like cookies with a bit of density to them rather than thin and crispy.
Me too. These are great with a cup of coffee or tea!
Ooh, I’ve made brownies with beans before but never come across chickpeas in cookies. Mofo is really educating me on uses for aqua faba too.
I’d used chickpeas in blondies, but they somehow worked extra well here!
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