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These cookies are packed with nutritious ingredients and taste surprisingly delicious. They are slightly crunchy but chewy in the center.

Yes you read right: cookies made with chickpea flour. Seems repulsive as a simple thought, but you ought to try and be ready to be very surprised!, Besan flour, has been introduced to me by my mommy-in-law in one of our competitive dishes marathon. She would fly from India and stay at our place for a few months to spend some quality time with her 3 Floridian grandchildren . I would please her with French baking while she would spoil all of us with Panjabi dishes (Northern India). Indeed Chickpea flour, commonly known as Besan/gram/garbanzo flour (yeah lots of names…)  is used widely in Indian cooking for savory and sweet recipes such as kadhi, ladoo, pakora, dhokla . 

Now, why would I introduce you to something so “out of the norms”? Well, for one, chickpea flour is packed with protein and is gluten free. Next, it is surprising delicious. Those cookies have a light crunch with an herbal aroma from the cardamon. Those are cookies you want to close your eyes and savor each bite to fully awaken your sensory taste buds. Gift them and your cookies will be talk of the day!

Finally, how awesome that is to enjoy a cookie guilt free?  Each bite will give you the satisfaction of wholesomeness with ingredients made with walnuts, chickpea flour, coconut oil, and spices…Those chickpea chocolate chips cookies  are nutritious and perfect for a filing snack on the go or dipped in milk.

How to bake those delish Chickpea Cookies step-by-step

1. Take your egg out of the fridge at least 1 Hour prior so it adapts to room temperature

2. Preheat oven to 350 degrees. Line parchment paper on baking sheet

3. Melt the coconut oil in the microwave for 30 seconds

4. Beat all wet ingredients with a mixer: In a mixing bowl, combine melted coconut oil with the 2 sugar (brown + white). Beat for 1 minute then add the egg and beat for another minute.

5. Whisk all dry Ingredients in another bowl: combine chickpea flour, baking soda, salt, and cardamom and mix well with a fork.

6. Combine wet + dry ingredients and beat with the electric mixer. Scrape sides and bottom of bowl to make sure there is no loose flour left. Warning: chickpea flour when uncooked taste awful so resist the temptation to lick the batter. Next, add the chocolate chips and walnuts finely chopped (if pieces are too big, you will have a hard time to shape your cookie). Mix with a spatula or a fork and press dough firmly. 

7. Chill the cookie dough. Cover dough with a cling wrap and refrigerate for 30 minutes: important step! Batter will stick to your fingers otherwise

8. Shape the cookies into balls and spread them evenly onto baking sheet. I use disposable gloves so it’s easier to shape and sticks less (but not necessary) Using 2 fingers, slightly press each cookie

9. Bake cookies for 12-13 minutes

10. Let the cookies rest for 10-15 minutes so they don’t break.

Substitution to minimize sugar:

If you want, you can completely remove brown + sugar and substitute it with 1 tsp of stevia. This leafy herb has been used for centuries by native South Americans. The extract from stevia is 100 to 300 times sweeter than white sugar. It can be used in cooking, baking and beverages, does not affect blood sugar levels, and has zero calories. Stevia is available in a powder or liquid form, but be sure to get the green or brown liquids or powders, because the white and clear versions are highly refined.

Notes: Try to buy non GMO sugar and use a high quality coconut oil that is virgin and unrefined.

Chickpea Cookies Cardamon Scented With White Chocolate Chips

Recipe by Gisele SoodCourse: Dessert

# Servings

12

servings

Prep time

20

minutes

Cooking time

12

minutes

Resting Time

30

minutes

Total time

1

hour 

2

minutes

These cookies are packed with nutritious ingredients and taste surprisingly delicious. They are slightly crunchy but chewy in the center.

Ingredients

• 1 and 1/3 cup of chickpea (besan) flour

• 1 tsp baking soda

• Pinch of salt

• 1 egg (room temperature)

• 2 tsp cardamom powder

• ½ cup of light brown sugar

• ¼ cup of non GMO white sugar

• ½ cup of melted coconut oil

• ½ cup of chopped walnuts (unsalted)

• ½ cup of white chocolate chips

Directions

• Preheat oven to 350 degrees. Line parchment paper on baking sheet
• Beat all wet ingredients : Using a hand mixer or a stand mixer fitted with paddle attachment, cream  melted coconut oil with the 2 sugar (brown + white). Beat for 1 minute then add the egg and beat for another minute.
• In another bowl: whisk all dry Ingredients. Combine chickpea flour, baking soda, salt, and cardamom and mix well with a fork.
• Combine wet + dry ingredients and beat with the electric mixer. Make sure to not “taste the batter” as  chickpea flour when uncooked taste awful. Next, add the chocolate chips  and walnuts finely chopped (if  pieces are too big, you will have a hard time to shape your cookie). Mix with a spatula or a fork and press dough firmly.
• Chill the cookie dough. Cover dough with a cling wrap and refrigerate for 30 minutes: important step! Batter will stick to your fingers otherwise
• Shape the cookies into balls and spread them evenly onto baking sheet. I use disposable gloves so it’s easier to shape and sticks less (but not necessary) Using 2 fingers, slightly press each cookie
• Bake cookies for 12-13 minutes
• Let the cookies rest for 10-15 minutes so they don’t break