These Chickpea Flour Chocolate Chip Cookies are delicious and crumbly biscuits. They're made with a dough made from chickpea, rice, and almond flour, eggs, seed oil, cane sugar, honey, and vanilla, and topped with dark chocolate chips. They're butter-free and naturally gluten-free, making them perfect for celiacs or anyone who wants a guilt-free sweet treat.
Once cooked, crispy and golden, they're perfect for breakfast, dunked in a cup of latte, or as a snack, accompanied by a spicy herbal tea.
Chickpea Flour Cookies Variations
If you like, you can flavor them with the grated zest of an organic orange or lemon, replace the almond flour with hazelnut flour, and use a mix of chopped nuts or toasted coconut chips instead of chocolate chips for equally delicious variations.
Ingredients
How to Make Chickpea Flour Chocolate Chip Cookies
To prepare the cookies, start by collecting the eggs, brown sugar, honey, vanilla and seed oil in a bowl, then mix all the ingredients with a whisk to obtain a smooth mixture.
To prepare the cookies, start by collecting the eggs, brown sugar, honey, vanilla and seed oil in a bowl, then mix all the ingredients with a whisk to obtain a smooth mixture.
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Add the chickpea flour and mix everything together.
Add the chickpea flour and mix everything together.
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Also incorporate the almond flour.
Also incorporate the almond flour.
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Continue with the rice flour sifted together with the baking powder and knead everything well until you obtain a smooth and well-blended mixture, not too soft.
Continue with the rice flour sifted together with the baking powder and knead everything well until you obtain a smooth and well-blended mixture, not too soft.
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Complete with chocolate chips and work the mixture for a few more moments, so as to distribute them well.
Complete with chocolate chips and work the mixture for a few more moments, so as to distribute them well.
Take small portions of dough and shape them into balls, then flatten them with your hands and arrange the resulting cookies on a baking tray lined with baking paper, arranging them slightly apart from each other.
Take small portions of dough and shape them into balls, then flatten them with your hands and arrange the resulting cookies on a baking tray lined with baking paper, arranging them slightly apart from each other.
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Bake in a hot fan oven at 340°F/170°C for 15-20 minutes, then take the biscuits out of the oven when they are golden and crunchy. Let them rest and cool completely on a wire rack.
Bake in a hot fan oven at 340°F/170°C for 15-20 minutes, then take the biscuits out of the oven when they are golden and crunchy. Let them rest and cool completely on a wire rack.
Enjoy your cookies!
Enjoy your cookies!
Storage Instructions
Chickpea flour cookies can be stored at room temperature, tightly closed in a tin, for up to 7-8 days.
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