We’ve had quite a week here at Lake HolyCrap. The twins started first grade on Monday and our search for a new furry friend reached its final, and extremely happy conclusion. While the kids were at their second day of school, Mr. Little Sis and I responded to the call from a lovely woman who runs an animal rescue about a half an hour from us. She thought we might be just the people for Baxter, an adult labradoodle mix. We jumped in the car immediately and it’s been love ever since.
Baxter rode home with me yesterday and I had my first experience using a mobile groomer (for the dog, mind you). I didn’t want to traumatize him by taking him somewhere else or leaving him for a couple of hours, so I found the nicest groomer who pulled into our driveway with a trailer that had everything she needed to get rid of our new friend’s matted dreadlocks and leave him much more comfortable and very, very handsome. What’s a nervous new dog Mommy to do while a stranger is tending to her new charge in the driveway? Bake, of course.
The resumption of the school year, and the return to bagged lunches means that any impulse to bake must be accompanied by a consideration of what can be transported easily and be both nutritious and adequately sweet to be deemed a “treat.” These biscuits, and I say biscuit largely because of their shape and in a fond tip of the hat to the Brits, fit the bill. Sweet enough to be a treat, without any of the cloying sweetness (or high fructose corn syrup) of commercial cookies. Nutritious and satisfying because they include chickpeas, a little legume-y protein punch with your treat, thank you very much. They are so yummy, and satisfying so they don’t leave you wanting 30 more. On to the super simple details.
Chickpea Chocolate Chip Biscuits (GF,V) – makes 3 dozen biscuits
- 4 c gluten free oats, divided
- 1 1/2 t baking soda
- 1/2 t salt
- 1 t cream of tartar (opt) *
- 1 ripe banana
- 1 can (or 1.5 c soaked) chickpeas (drained, rinsed)
- 1/2 c melted coconut oil
- 1/2 c maple syrup
- 1 t vanilla
- 1/4 c coconut sugar (or other solid sugar)
- 1/2 c chopped toasted pecans**
- 1/2 c semi-sweet or dark chocolate chips
- 1/4 c unsweetened shredded coconut
Preheat oven to 350. Measure 2 c rolled oats into food processor and process until flour-like. Move to large bowl and add baking soda, salt, and cream of tartar. Place banana, chickpeas, coconut oil, maple syrup, vanilla, and sugar into food processor and process until chickpeas are completely ground and mixture is incorporated. It will be quite wet. Add wet to dry. Stir to combine. Add remaining 2 c rolled oats. Stir to mix. Add pecans, chips, and coconut. Stir to mix. Scoop onto cookie sheet (greased or lined with parchment) using a cookie scoop if you’ve got one or two soup spoons if you don’t. Flatten a bit with fingers or spoon and bake for 16-21 minutes. Look from some browning around the edges. Let cool on the tray for two minutes. Remove to wire racks to cool completely – and be sure to eat one warm. You’ll only need one. Here’s to new friends, fresh haircuts, and satisfying treats. Delish.
* What’s with the cream of tartar you say? I must confess that I am a snickerdoodle fan and it’s not the cinnamon sugar goodness that gets me. It’s the every so slight lift, the tiny zip that cream of tartar gives these cookies that gets me. I’ve added it here to appeal to my own need for the every so slight acid lift – feel free to skip it.
** Toasting pecans… if you don’t do it, I can’t encourage you enough to give it a try. Unlike toasting cumin (which I find pointless), toasting pecans radically enhances the flavor and the texture of the nuts. Warm a dry pan on low-medium heat. Add nuts, stir occasionally. When they smell nutty and have begun to darken, remove from pan. They DO burn, and I’ve not yet found a way to redeem burned pecans. If you do try them, make extra and throw the rest on your salad. You’ll be glad you did.