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Chickpea Coco-Oat Cookies

What you need: 

1 cup unsweetened shredded coconut, toasted
1 cup oats
3/4 cup wheat flour (or spelt)
1/2 cup oat flour
1/4 cup chickpea flour
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt (optional)
1/2 cup oil (coconut and grapeseed work well)
3/4 cup sugar
2 tablespoons molasses
1/4 cup pureed silken tofu
1 tablespoon soy milk or water
1 teaspoon vanilla

What you do: 

Preheat oven to 350F.
Sift together flours, baking powder, baking soda and salt. Stir in oats and coconut.
Whisk together oil and vegan sugar, this may have to be heated slightly if you are using coconut oil. Stir in the remaining ingredients. Add mixture to dry ingredients and combine well.
Drop by tablespoonful onto parchment lined baking sheet and flatten out to 1/2-3/4 thickness (these cookies do not spread much in the baking process). Bake for about 15-18 min or until tops are golden. Let cookies set on baking sheet before removing. For softer and chewier cookies, take cookies out a little earlier.
The nutty flavor of the chickpea flour combined with the toasted coconut, oats and molasses really make these taste almost peanut buttery!

Preparation Time: 
15 min
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

Help!! I can't stop eating these cookies!!!!!!

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  Just whipped up a batch of these ~ and ~ they're gone!  The kiddies like the dough a lot too!!!!!  A few minor alterations to suit my pantry and now...it's in the favorites file!  Thanks very much for a great and easy recipe :)>>>

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This recipe is awesome, I have made it a few times now and have to stay out of the kitchen or I'll eat them all. Thanks soooo much for posting this. Even my family love them!!!!! Cheers

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alright, these are my new favorite cookies. i'm not usually a fan of coconut, but these were sooo good. i made a lemon icing for them too, using blushinmuffin's lime icing recipie. by the way blushinmuffin, your photos were what made me want to make the cookies! i was hesitant to even post mine.  :)

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I have made these cookies over and over again, with slight changes every time, and no matter what they always come out as the tastiest things ever.
this time, I used spelt flour instead of whole wheat. I also didn't bother toasting the shredded coconut and I can honestly not see any difference, so if you're lazy like me, feel free to skip this step.
I also added some lime zest in the cookie dough directly , and it definitely adds a nice touch. so many flavors that go together so well!

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Awesome cookies!  My only complaint is that the dough is so good I can't stop eating it!  To make them more like crackerjack cookies (my father used to make these all the time when my brother and I were kids), I added some rice crispies.  I used spelt flour for wheat and earth balance buttery sticks for the oil.

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I have to stop making these cookies...If these cookies were a test of my will power, then I have none. Everyone that I gave some of these to (I had to give them away before I ate them all), has said nothing but wonderful things about them. I have made 2 batches in 2 days...because they only last a day. The lemon frosting idea was GREAT; the perfect touch. Although they were pretty amazing without it, too.

I can't even take a picture of them because they are all gone!!

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wow, idioglossia, you just made my day!!! thank you kindly. :))

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blushinmuffin, that picture is amazing!  Your talent lies not only in photography, but presentation.  I am so impressed.  Keep it up!  Your picture has convinced me that I absolutely must make these cookies, and I will!

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best cookies ever!
I baked them in my muffin top pan, that's why they are "well rounded". :)
I made a simple lime icing for decoration, didn't want to go overboard, or mask the cookie's true flavor.

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