We love baking with chickpea flour, and we think you will, too! Chickpea flour, which is one of our many gluten-free flours, is a fantastic substitute for wheat flour. It produces rich, tender baked goods that are loaded with protein and fiber. We love using chickpea flour to make pancakes, waffles, falafel and even fritters. However, one of our favorite recipes is chickpea flour cookies. You can serve up these cookies with a sprinkling of organic evaporated cane juice or load the dough with your favorite flavored baking chips. They’re wonderful with a glass of cold milk or a cup of hot coffee!
To start, cream 1 stick of softened unsalted butter in a mixing bowl with 2 cups of brown sugar, 2 eggs and 1/2 tsp. vanilla. Add 2 cups of chickpea flour, 1/2 tsp. baking powder and 1/2 tsp. salt and stir until the ingredients are just combined. If desired, add up to 1 cup of your favorite flavored baking chips, 1 tsp. ground cinnamon or up to 1 cup of chopped walnuts. Form the dough into tablespoon-sized balls and drop them onto a greased baking sheet. (The dough will be quite sticky, and will spread out a bit during baking.) Sprinkle the tops of the dough balls with a pinch of organic evaporated cane juice, if desired.
Bake the cookies at 350 for about 15 minutes, or until they’re golden brown. These cookies are delicate, so be careful when removing them from the baking sheet and be sure to let them cool on the sheet for about five minutes before transferring them to a cooling rack. This recipe makes about 2 dozen cookies.
Have you ever cooked or baked with chickpea flour? What are some of your favorite recipes?