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Fudgy Socca Cookies

What you need: 

3/4 cup chickpea flour
3/4 cup buckwheat flour
1/2 cup carob powder
1/4 teaspoon salt
2 flax eggs (2 tablespoons ground flax + 6 tablespoons water)
1/3 cup oil
1/3 cup tahini
1/2 cup liquid sweetener (maple syrup, coconut nectar)
1 teaspoon vanilla extract

What you do: 

1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper. Combine flours, carob and salt in a small bowl, set aside.
2. In a large bowl combine flax eggs, oil, tahini, liquid sweetener, and vanilla.
3. Gradually add in dry ingredients to wet (sift through a sieve, if necessary). Drop spoonfuls onto prepared sheet, and bake for 20 minutes.
You could totally replace the buckwheat flour with more chickpea flour. I just wanted to make sure the flavor of the carob would come through. You can also replace the tahini with any seed or nut butter. For more recipes like this check out: and (our new photo sharing site).
Source of recipe: It is a well known fact that I love socca. Another one of my favorite things is cookies (of course)! So, I tried to make cookies out of socca-ish ingredients. They actually came out really soft and light yet fudgy on the inside, sort of like muffin tops, which seem to be really trendy right now for some reason. Think of these as a cross between chocolate cake and a cookie.

Preparation Time: 
15 minutes, Cooking time: 20 minutes
Cooking Time: 
20 minutes
Recipe Category: 


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