Vegan organic choc-pea cookies
These dried split peas fix nitrogen into the soil as part of organic crop rotation, helping grow healthy, nutrient dense food. And they're a fantastic ingredient to include in school meals!
About this recipe
This recipe was developed by school caterers in the northeast of Scotland as part of the Give Peas a Chance! pilot project.
The project demonstrated how public procurement has a positive impact on our food systems by bringing locally-grown organic dried split peas into Aberdeen City, Highland and Moray school meals.
Makes 12
Ingredients
100g organic dried split peas
130g self-raising flour
160g soft veg margarine
(plus extra to grease the tin)
148g caster sugar
30g cocoa powder
100ml water
Method
Step 1
Soak peas overnight, boil under tender, rinse and drain. Leave to cool. This can be done the night before – store overnight in the fridge.
Step 2
Heat the oven to 180˚C/160˚C fan/gas mark 4. Line a baking tray with parchment paper.
Step 3
Add 250ml water and 70g caster sugar to the peas and blend until a thick paste forms. Add the remaining ingredients, including the remaining sugar, and mix.
Step 4
Scoop onto baking parchment in 30 small scoops.
Step 5
Bake for 15–20 minutes, until browned on the surface.
Step 6
Remove from oven and allow to cool on the tray for 10 minutes. Transfer to a cooling wrack to finish cooling.