(cliccate qui per la versione italiana)
Happy Monday, friends! Today I am super excited to present to you probably my favorite creation of 2018 so far: chickpea flour cookies! Wait, what?! Chickpea flour?! I promise that you or anyone else would never think there is such a thing as a gram of legumes in these ordinary-looking cookies! But ordinary they are not. Crunchy on the outside and chewy on the inside! After a few tests I’ve discovered that by toasting the flour first, it becomes more fragrant and has absolutely no funky taste at all. Plus lots of chocolate and cashews, my favorite snacks combined.
Very few clean ingredients + super quick = easy, healthy and delicious! Also they’re vegan, gluten and grain free. Win win! What are you waiting for?
CHICKPEA FLOUR CHOCOLATE CHIP COOKIES {vegan + gluten free + grain free}
by Marta Giaccone
Recipe
yields about 15 cookies
prep time: 15 mins, cooking time: 12 mins, total time: 27 mins
1+1/3 cups / 200 gr chickpea flour
1/3 cup / 75 gr sugar (I used brown)
½ tsp baking powder
½ tsp baking soda
pinch salt
pinch vanilla
pinch cinnamon
5 cardamom pods, ground with a mortar and pestle
1/3 cup / 80 ml light oil
¼ cup / 60 ml plant-based milk
handful cashews, chopped
75 gr dark chocolate, chopped
Method
- Toast chickpea flour in a skillet over medium heat (stir often) or in the oven at 350°F/180°C (shake a few times) for about 10 minutes. It just needs to start toasting, not turn golden or it will taste really burnt.
- Turn/keep the oven on at 350°F/180°C.
- Combine all dry ingredients, mix, add oil and milk, mix again and then fold in chopped chocolate chunks and chopped cashews.
- Once you have a smooth dough, form walnut-sized balls, place them on an oven tray lined with parchment paper and gently flatten them with your palm (if you lightly wet it, they won’t stick). The dough will be quite oily but the cookies will be fine.
- Bake for 12 minutes or until slightly golden at the bottom. Remove from oven, transfer onto a rack and let cool. The surface will still be quite soft but will harden completely once cooled.
- Store in an airtight container at room temperature for up to a week.
Ricetta molto interessante e complimenti per le foto, molto belle!
grazie Raffaella!!!! <3
Che bella questa ricetta! Da quando ho conosciuto la farina di ceci me ne sono innamorata profondamente, ma non l’ho mai adoperata per preparazioni dolci. Il suo sapore si sente molto in questi biacotti? Mi incuriosiscono moltissimo! ^_^
Sereno pomeriggio, a presto.
Valentina
ciao Valentina, ti ringrazio! no, i ceci non si sentono per nulla!! 🙂
Mitica!!! Stavo giusto ponderando che tipo di dolcetto prepararmi, non vedo l’ora di provarli!
Grazie Chiara!!!!! Fammi sapere 🙂