Giant chickpea chocolate chip cookie

Ingredients

serves 4

• 1 400g can chickpeas
• 3 tbsp aquafaba
• 125g tahini
• 50g dark brown sugar
• 1 tsp vanilla
• ½ tsp sea salt
• ¼ tsp baking powder
• ¼ tsp baking soda
• 30g oats
• 50g dark chocolate chips, plus 3 tbsp for topping
• 2 scoops vegan vanilla ice cream (optional)

Directions

1. Preheat the oven to 180°C. Grease a 6” cake tin and line with baking paper.
2. Drain and rinse the chickpeas, preserving the aquafaba.
3. Add all of the ingredients except the chocolate to a food processor. Process until smooth.
4. Remove the blade and add the chocolate chips. Mix to combine.
5. Scrape out the dough into the tin. Top with the remaining chocolate chips.
6. Bake for 30-35 minutes until crisp to the touch. Leave to cool for 10 minutes, then serve warm, topped with ice cream if desired.