Ingredients to make chickpea flour cookies:
- 1 cup chick pea flour
- 5 teaspoons of baking powder
- 1 dessert spoon vanilla
- 1 tablespoon tahini
- 90 milliliters of piloncillo honey
- 100 grams of chocolate drops
How to make Chickpea Flour Cookies:
- Sift the chickpea flour and add the baking powder (yeast). Mix the ingredients until they are integrated. Reserve the dry ingredients.
- In another bowl, pour the tahini or sesame paste, the piloncillo honey and the vanilla.
- Tip: If you don’t have tahini you can use peanut butter or almonds. The piloncillo honey can be replaced by agave or maple.
- Add the wet ingredients to the bowl with the dry ingredients. Do it little by little and constantly stirring. The result should be a homogeneous but sticky mass. Finally, add the chocolate chips (chocolate drops) and continue stirring.
- Then, place portions of the gluten-free chickpea flour cookies in a mold or pan. Whatever container you plan to use, you should grease it first.
- If you cook in the pan, you must pre-heat it first. Shape the cookies using two spoons and place them in the pan. Cover the pan tightly with a lid or aluminum foil. Cook for 15 minutes at minimum temperature. If you can place a metal lid, better under the pan, because that way you can more easily control the heat. After 12 minutes, click with a toothpick to verify cooking. On the other hand, if you prefer to make them in the oven, you must first pre-heat it to 180 ºC. Then, at this same temperature, you bake the cookies for 15 minutes.
- Tip: If you can use parchment paper to line the inside of the mold or pan, much better.
- Chickpea Flour Chocolate Chip Cookies have a flavor reminiscent of peanut butter but…with chocolate! The peanut butter flavor is given by the tahini combined with the chickpea flour. I made this flour at home and toasted it before grinding it. On the other hand, the tahini is also homemade. More work but more cuteness!
