Real Mom, Real Recipe: Chickpea Chocolate Chip Cookies
Written by James Kicinski-McCoy
Photography by Photographed by Heather Moore
All moms know that feeding the hungry mouths of your family requires careful planning and a bit of gusto. Whether it’s your work schedule, shuffling kids to and from school and soccer practice, or another unspoken supermom requirement, a suddenly empty plate when the clock strikes dinnertime can be an all-to-familiar occurrence. Today we visit one mama who’s dialed in the meal prep and making game down to a beautiful science. Meet Rachel Drori, founder of the genius smoothie cup delivery service Daily Harvest. Here the savvy business woman invites us into her West Village home, while serving up a family favorite: chickpea chocolate chip cookies. Below, the powerhouse mama to Elon, 2, and Bo, 5-months, talks healthy eating, balancing busy schedules, and getting the most out of family meal time.
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- “Quick to the table and old-school nutritious! Mealtime is always a bit crazy with my packed schedule, so I have to plan ahead if I want my family to eat. I love meal prepping and good slow cooker recipes that allow me to get dinner on the table in under ten minutes during the week. As far as what gets prepped, I look to the way my grandparents’ generation ate when they were growing up—whole, unrefined, real foods like fruits, veggies, and broths—even offal meats that offer ‘deep nutrition.’"
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- “I make large pots of bone broth once or twice a month, and use it as a base for many of my go-to recipes. I use it for everything from lentil salads to shredded chicken tacos. I also make large trays of four to five different kinds of veggies that I simply roast with different herbs and spices, and slice into different shapes like ‘chips’ and ‘fries’. Shockingly, I also make a ton of smoothies for my family that I used to prep on the weekends before starting Daily Harvest. Now, I just blend them up in 30 seconds without the prep!”
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- “I can't live without my spiralizer or blender. I use my spiralizer for veggie noodles and chips. I find my toddler is much more likely to eat all his veggies if he has fun while eating them. My staples are zucchini, carrot, and butternut squash noodles and sweet tater, beet, and celery root chips. I use my blender for smoothies, soups, ‘nice’ creams (healthy ice creams), etc.”
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- "Family meals are hard with my husband's and my schedules, but we make a point to eat dinner together with the kids every Friday night, and to have breakfast together on the weekends. This allows us to come together at the end of every chaotic week and catch up on the details."
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- “When meal prep fails us, we can generally be found ordering rotisserie chicken from Dickson's in Chelsea Market, or veggies from Hu Kitchen.”
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- “We love brunch at Jack’s Wife Freda, or Grey Dog Cafe.”
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- “Yes! Our toddler always eats better when he is part of the cooking process. We let him get creative with it, and often find ourselves eating things like snapper en papillote with tomato and kiwi. But, hey, he eats it! He also likes to compose his plate when he doesn’t take part in the cooking process. He loves going into the fridge and choosing how to fill his plate from all the items we prepped ahead.”
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- “It came from my own personal aspiration to eat better, which was constantly being foiled by the number of hours I had in the day. I found myself prepping for the week ahead on Sundays, and freezing packs of whole ingredients for things like smoothies and soups that allowed me to make nutritious foods during the week in just minutes. I realized shortly after moving to this system that this allowed me to make real food convenient without having to compromise, and that’s how Daily Harvest began.”
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- “If it doesn't get planned on Sunday or isn't made by Daily Harvest, it doesn't get eaten!”
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- “I love them all, but my absolute favorites are our Coconut Thai Curry Soup and our Cacao + Avocado, Blueberry + Hemp, and Carrot + Chia smoothies.”
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- “This recipe is one of my favorites to make with (and feed) my toddler. It's adapted from a few different recipes I've found over the years. I'm always looking for ways to use whole fruits and veggies to replace traditionally refined ingredients, especially when cooking for kiddos. The chickpeas in the recipe add protein and fiber, and allow me to leave out some of the less favorable ingredients in traditional cookies. They also freeze beautifully for consumption all week.”
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Chickpea Chocolate Chip Cookies
Ingredients
1½ cups cooked chickpeas, drained and rinsed
½ cup gluten-free oat flour
2 Tbsp. date syrup
3 Tbsp. melted ghee or coconut oil
1 Tbsp. vanilla extract
½ tsp. sea salt
½ tsp. baking soda
1 tsp. raw apple cider vinegar
¾ cup dark chocolate chips
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Instructions
1. Preheat oven to 350° and line a baking sheet with parchment paper.
2. Process the chickpeas, ghee or coconut oil, and vanilla in a large processor until relatively smooth.
3. Add in the date syrup, oat flour, salt, baking soda, and vinegar and blend until a smooth batter is formed.
4. Add in the chocolate chips and pulse briefly until incorporated. Drop the dough by heaping tablespoons onto baking sheet and use wet fingers to gently flatten each mound.
5. Bake until the tops begin to crack and the edges are dry to the touch, about 18-20 minutes. Cool completely before serving.
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