Friday, February 28, 2014

Mini Chocolate Chip Cookie Tarts

What's the best way to eat a chocolate chip cookie? In tart form, or course. I am sure that was not your first answer, but you will definitely come to love these mini chocolate chip cookie tarts. I got some mini tart pans for Christmas, and just had to try them out. This was the perfect recipe for them. The ingredients are a bit different than your normal chocolate chip cookie's ingredient list would be, but do not be alarmed. They are simply delicious.

Mini Chocolate Chip Cookie Tarts (7)

Mini Chocolate Chip Cookie Tarts
makes 8 mini tarts
2- 15.5 ounce cans of chickpeas
1 cup rolled oats
2 tsp baking soda
½ tsp salt
2 tbsp honey
1 cup pitted dates
½ cup brown sugar
¼ cup butter, softened
1 egg
¼ cup milk
2 tbsp cornstarch
2 tsp vanilla extract
1 cup chocolate chips

Preheat your oven to 350 degrees and oil 8 mini tart pans. Blend the oats into a flour in a food processor. Stir together the oat flour, cornstarch, salt, and baking soda in a large bowl. In a separate bowl, cream the butter and sugar. Add the vanilla, honey, egg, and milk. Drain and rinse the chickpeas. Process them in the food processor along with the dates until there are no longer any chunks, and it is creamy. Stir all the ingredients together, adding in the chocolate chips last of all. Divide the dough between the tart pans. Bake for 15-20 minutes. Allow the tarts to sit in the pans for 10 minutes before removing to a cooling rack.

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