Fennel seeds and maple syrup pair up to create a sweet and subtle licorice flavor in these satisfying cookies. Perfect after dinner treat.
Every now and then, I create a recipe I’m really proud of and glad my taste buds get to experience it. Today is one of those days. This recipe was born because I made hummus earlier, had leftover chickpeas and decided to make a dessert with the remainder. These cookies share two of the same ingredients as hummus (three if you include salt), but they taste nothing like you’d expect a cookie with chickpeas to taste.
Fennel isn’t a spice you’d normally find in a dessert in this part of the world, but due to its anise like licorice flavor, it seems like a no-brainer to add it to sweet dishes more often. And since fennel aids in digestion, isn’t this exactly what you should be eating after dinner?
These cookies remind me of shortbread cookies, both in texture of the dough before baking, and taste wise after they’ve been baked. The maple and fennel pair together well for a sweet but not overpowering flavor, and the tahini adds a moist creaminess to each bite.
The dark chocolate can be swapped out for pistachios or raisins. You can even leave them out all together. They’re great without!
- 1 cup All Purpose Gluten Free Flour
- ½ cup cooked Chickpeas*
- ½ cup Dark Chocolate Chips (**see notes)
- ½ cup Maple Syrup
- ¼ cup Tahini
- 2 tsp Vanilla Extract
- 1 tsp Fennel Seed
- 1 tsp Baking Powder
- ½ tsp Sea Salt
- Turn your oven on and heat to 350° F. Line a baking sheet with parchment paper.
- Grind your fennel seeds with a mortar and pestle or spice grinder. Add to a mixing bowl with the flour, chocolate chips, baking powder and salt.
- Make sure your chickpeas are drained and rinsed. Add to a food processor or blender along with the maple syrup, tahini and vanilla. Process until smooth, then add to the bowl with the dry ingredients. Mix thoroughly.
- Using a scoop or 1/8 cup measuring spoon, scoop the batter onto the baking sheet until there's none remaining. Flatten slightly and bake for 15 minutes or until cookies are lightly brown on the bottom.
- *If using canned chickpeas containing salt, reduce the amount of salt in the recipe to ¼ tsp
- **Can substitute pistachios or raisins