In the Lebanese kitchen, chick peas and lentils are the King and Queen of legumes; you will find hundreds of dishes using these two.
I grew up snacking on grilled chickpeas or kdaameh; even now, if you browse inside a Middle-Eastern market, you will find grilled chickpeas sold in pound bags next to almonds, pistachios and dried fruits, andcandied grilledchick peas coated in colored pastel sugar.
However, unlike, say, Indians or even Italians or Southern French or Persians, we do not use chickpea flour. There are a few things I have been wanting to make, like the French socca or the Italian farinata or the Indian boondhi laddoo.
Where does one find chickpea flour? In Indian markets, definitely. Online, in health food stores, in Middle-Eastern markets.
Question? Do these taste like chickpeas? NO.
You cannot detect the flavor of chickpeas in these cookies. They are sweet (not too sweet), rustic and moist and chewy with a faint taste of butterscotch. These cookies are full of fiber from the combined benefits of oats and chickpea flour.
Interested in the nutritional value of chickpeas? Click here.
- 3 cups of oatmeal (organic if possible)
- 1 cup of chickpea flour
- 1/2 teaspoon of salt, baking powder and baking soda
- 1 banana, mashed
- 1 Large egg
- 1/3 cup of date molasses (can substitute grape or carob or apple)
- 2/3 cup of brown sugar
- 1/2 teaspoon of cardamom
- 1/2 teaspoon of vanilla
- 1 stick of unsalted butter (can substitute oil)
- 3 tablespoons of tahini
- 1 cup of dark chocolate, chopped in small chunks (or chips) (4 ounces of chocolate or 124 g.)
NOTE: Instead of chocolate, these cookies would be wonderful with chopped raisins or dates or dried apricots.
- Place 2 cups of oatmeal in the bowl of a food processor. Process until it looks like flour. Add the chickpea flour and pulse to combine. Add the salt, baking powder, baking soda and cardamom and process to combine well. Transfer to a bowl and add the remaining cup of oatmeal and mix with a spoon to combine. Place the chocolate on a cutting board and cut into chunks with a sharp knife. Set aside.
- Place the stick of butter and the brown sugar, date molasses in the bowl of the food processor; process to combine and until it looks like a rich caramel. Add the egg, tahini, vanilla and mix until the mixture is creamy; add the banana, flour mixture and pulse to combine and finally add the chocolate chunks in a few pulses. Transfer the mixture to a bowl and cover and refrigerate for on hour or longer.
- Place parchment paper on baking sheets and mounds of cookie dough formed with a cookie dough scooper. Preheat the oven to 350F (180 C) and bake for 15 minutes or until the cookies are puffed up but still very soft; check the underside; if it is browned, remove them from the oven. Cool a few minutes and serve.
NOTE: These cookies are moist (from the molasses and brown sugar); however, the next day they are still chewy but begin to lose their moistness; so the best way is to bake them as needed and keep a few balls of dough in a ziploc bag in the freezer.