Every time I talk to someone about transitioning to a plant based diet, they inevitably ask me for recipes. They need help finding those plant based recipes that replicate their favorite comfort foods.
So I've been playing in the kitchen again and have decided to bring back the blog to bring you exactly what you're asking for... some plant based comfort food recipes! I'm no expert food blogger... yet! It's been quite a while since I have blogged at all so please bear with me as I dive into the world of food blogging. It will be a work in progress.
We're starting with the chocolate chip cookie. Why the chocolate chip cookie?
Well, that's what I was hungry for and the hubs metabolism has spiked with more running recently so he's been wanting some more protein snacks to have on hand to keep him satiated throughout the day.
My solution was some protein rich chocolate chip cookies. I found a couple recipes on Pinterest but didn't quite have the ingredients for either recipe I thought looked good so I decided to come up with my own inspired by one of the recipes that used chickpeas as the base. We love chickpeas in our house so I was pretty sure I could not go wrong with these cookies.
Luckily, I was right and they turned out so amazing that I've made the recipe a couple times now and we've devoured the cookies (a little too quickly) both times!
Time to jump into the one of the other main ingredients... the dates. If you have never tried a date before, I highly recommend trying one asap! To me, dates are one of the most perfect foods nature has ever provided for us. Although they may not look that appealing, trust me when I say they are sweet, chewy and deliciousness.
Plus, they are full of minerals and vitamins!
In this recipe, I made a date paste using 10 soaked dates (soaked in water) and a few tablespoons of almond milk. I use my high powered blender for the date paste but you can definitely use a food processor. Date paste is an alternative to using a sweetener such as maple syrup or honey.
You can use date paste in several recipes as a sub for sweetener or enjoy it as a sweet topping for other desserts. While sugar is sugar, dates contain so many nutrients and fiber that I'm A-Okay with using dates as a sweetener in recipes.
Once you prep the date paste, the next thing to prep is a flax egg. It's incredibly simple to make a flax egg and because the flax gets gelatinous when mixed with liquid (water), it works perfectly as a plant based egg substitute.
To make a flax egg, you will mix 1 Tbsp of flax meal with 3 Tbsp of water and let it sit for a few minutes before using to allow the water to be absorbed by the flax. Again, more fiber and nutrients are added by using flax. Be sure to use flax meal (ground flax) as opposed to the full flax seed.
Once you've prepped the date paste and flax egg, everything else except the chocolate chips go into a food processor.
Once the cookie dough is blended, you'll mix in the dairy free chocolate chips and scoop the dough onto a parchment lined baking sheet to pop in the oven.
I like to press down on the dough once it's scooped onto the baking sheet to flatten the cookie. This allows them to bake more evenly and ensure the the center gets fully baked. While I know many people love eating raw cookie dough and this one is totally edible, you'll want these cookies to bake all the way through or they will fall apart and not store well.
The cookies will bake until they start to brown on top. It's important to allow the cookies to cool completely before storing.
Date-Chickpea Chocolate Chip Cookies
10 Pitted Dates
3-4 Tbsp Almond Milk
You'll want to prep the date paste first by soaking your pitted dates (10 total for this recipe) in filtered water for approximately 10 minutes. After the dates have soaked, you'll drain the water off and add the dates to a high powered blender or food processor with 3-4 Tbsp of non-dairy milk such as almond milk. Process into a paste.
1 Tbsp Flax meal (ground flax)
3 Tbsp water
To prep the flax egg, combine flax meal with water and let sit for 3-5 minutes until gelatinous.
Yields Approx. 24 cookies
Date paste (10 dates + 3 Tbsp Almond Milk)
Flax egg (1 Tbsp flax meal + 3 Tbsp water)
1 can chickpeas, rinsed and drained
1 cup rolled oats
1/2 cup almond flour
1 tsp vanilla
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 3/4 cups non-dairy dark chocolate chips
Preheat oven to 375°. Line two baking sheets with parchment paper.
Prep date paste and flax egg. Combine all ingredients, including date paste and flax egg, in food processor, except chocolate chips. Once ingredients are combined into dough, mix in chocolate chips with a spatula.
Scoop dough by Tbsp onto parchment line baking sheet and flatten cookies for baking. Bake 15-20 minutes keeping a close eye not to burn. Cookies are done when they begin to brown on top. Remove from oven and let cool completely before storing.
Enjoy with a glass of almond milk!