Choc-chip & chickpea cookies

So here is the recipe for the biscuits that made Mr Meat&Potatoes cry.

The sight of these freshly baked goodies had him so excited that he was dancing with joy and then he spotted the chickpeas and came to an abrupt and dramatic halt. It was the moment when he realised that THERE ARE ALWAYS VEGETABLES IN HIS FOOD. Even the biscuits. The tears came. He cried to me, “But why mummy, WHY are there always vegetables in everything?”

After a bit of explaining about how I’m the vegie-smuggling lady, and that surprise nutrition is kind of an occupational hazard, he sucked it up and ate one. Then asked for another. Because they taste delicious.

And that’s the thing, see. Kids need to learn that healthy food is normal and part of every day. They need to accept that while it doesn’t always thrill them, they’ve got no choice so they may as well eat it. And if it tastes good, they’ll learn that healthy food is normal and yummy.

These are also the biscuits that make Mr VS fat. Or so he says (just quietly, it could be the beer, prolonged commuting and lack of exercise). But he can never eat less than three of these at a time. I manage to stop after two, so long as I know that there will be one more of them with my cup of tea after dinner.

Even better, they’re a tongue twister. Try saying ‘choc chip & chickpea cookies’ a few times, fast.



Choc chip and chickpea cookies

100g butter, softened
1 tbsp grapeseed or olive oil
1 cup brown sugar (use 3/4 cup caster sugar instead if you want to give the cooked biscuits a longer shelf life)
1 tsp vanilla essence
1 egg
1 1/4 cups wholemeal plain flour
1/4 tsp baking powder
3/4 cup choc chips (I like the dark ones)
3/4 cup cooked chickpeas (I use tinned ones, just rinse and drain well)

Preheat the oven to 180C. Line oven trays with baking paper (you’ll probably need 3 trays).

Use hand-held beaters or your mixmaster to cream the butter, oil and brown sugar together. Start with the butter, then combine in the oil, then add the sugar and whip for a couple of minutes until it’s lovely and creamy.

Add in the vanilla and egg. Beat well, then sift over the flour & baking powder. Fold it in (don’t worry, it seems like too much at first, but trust me it will combine in). Mix in the choc chips and chickpeas.

Use your hands (wet them slightly first) to roll ping pong-ball size quantities of mixture, press (& flatten slightly) onto the trays (allow a bit of room for spreading) and bake for 15 minutes until golden.

Makes 24ish good-sized biscuits.


Other biscuit recipes on Vegie Smugglers…

Anzac biscuits
Oat, sultana & sesame seed biscuits
Marmalade biscuits


26 Responses so far »

  1. 1

    Leesa said,

    Thank you thank you thank you! Your recipes blow me away Wendy, and my 4 year old hasn’t caught on to my smuggling yet! I can’t wait to make these. If I don’t have wholemeal flour would normal white stuff be ok? And tinned chickpeas or should I buy a different kind?

  2. 3

    Rach said,

    My kids would never touch a whole chickpea, but they eat choc chip chickpea cookies similar to these. I find they freeze well for school lunches too (well I haven’t eaten a frozen one but I get no complaints). I have to admit that I’m not a chickpea fan either, but also happily eat the cookies too. The texture is a bit different but definitely delicious! Even the mix tastes good 🙂 Wendy, I will give yours a go and compare!

  3. 5

    Gen said,

    I will definitely give these a go. My husband has a weakness for chic chip cookies (often I feel I’m veggie smuggling for him lol), which has passed onto our son. He (hubby) was most upset when on a healthy shopping trip yesterday I didn’t bring any home. My little mr 3 found some chick peas in the fridge last week and proclaimed ‘I love these’ as he piled some onto a plate. I thought I hit jackpot but after one taste he changed his mind. However I have found he devours them roasted. 🙂 pretty sure they will both enjoy these. One question – are they any good for dipping in tea – that seems to be hubby’s favorite way to eat them.

    • 6

      wendyblume said,

      You are so not alone on the husband thing gen! I hear it from people all the time! I’ll be keen to hear how they go with these. As for dipping? I think they’d dissolve before he can get them up to his gob. But perhaps he’s well enough practiced that it won’t be a problem!

  4. 7

    Sarah Stow said,

    These look lovely. Could I use rice bran oil or canola oil instead of the olive oil?

  5. 9

    Liz said,

    Is the heat fan forced or convection? I would hate to burn them lol!

  6. 11

    Melissa said,

    Hi, Do you chop the chickpeas first?

    • 12

      wendyblume said,

      I don’t. I like them whole, but this does make them easier for fussier kids to eat around, so you’re welcome to chop them in half and see how you go!

  7. 13

    Vegie Smugglers double here tonight! Sausage Fried Rice, followed by these yummy biccies. Have been eagerly awaiting the recipe since your FB post a few days ago. Had to make them gf, so that Himself wouldn’t pack a sad when he saw the girls gobbling them, and they worked out just grand! Thanks for a yummiest evening!

  8. 17

    Sarah said,

    These are yummy! My Miss 2 spat out the chickpeas though so I’ll be chopping them up next time. She’s not the fussy one either and will happily eat curried chickpeas! Will see how they go down with Mr Fussy when he gets home.

  9. 18

    Adrianne Gentleman said,

    Made these today, used Gluten free flour and armond meal mixed, instead of flour, and added a little cinnamon, kids love them, a hit with Miss 15 coeliac child. thank you

  10. 20

    Erin said,

    could you process the chickpeas?

  11. 22

    Natalie said,

    I’ve used 3/4 cup of Panela instead of sugar (never used it before so this will be interesting!) and replaced 1/4 cup of flour with some Nurta Organics Greens and Reds, Thriving Vanilla Protein Powder and Choc Berry Chunk. I also used a full tin of chickpeas, half mashed and half whole – looking forward to them coming out of the oven, so far they are looking great 🙂

    • 23

      Natalie said,

      They were brilliant! Not too sweet (even with the dark choc bits), my 4 year old daughter loved them and it’s good to know they were packed with goodies. I only cooked them for 12 minutes, a little softer on the bottom but beautiful and fluffy on the inside. Oh, and I didn’t bother using an electric beater, I just mixed it all with a wooden spoon (I think the panela helped with that).

  12. 25

    Rebecca Rouse said,

    Yum! Miss fussy 5yo loved them, miss not so fussy 3yo ate the first one then tried to pick out the chickpeas on her second. I will try to mash or cut the chickpeas next time : ) And double the mixture – they’re not going to last long – lol!

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