Ingredients for Almond Chickpea Flour Cookies
- 1 cup (120g) finely ground almonds
- 1 1/2 cups (150g) chickpea flour
- g brown sugar
- 1 large egg yolk
- 1/2 cup (113g) softened butter
- tsp cardamom
- 1/2 cup (100g) granulated sugar
- 1/4 teaspoon baking powder
- 1 pinch salt
- 1-2 tablespoons milk or water (optional)
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How to Make Almond Chickpea Flour Cookies
- Preheat oven to 300°F (150°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1/2 cup (113g) softened butter or non-hydrogenated margarine and 1/2 cup (100g) granulated sugar until light and fluffy.
- Beat in 1 large egg yolk until well combined. The mixture should be smooth and creamy.
- In a separate bowl, whisk together 1 1/2 cups (150g) chickpea flour, 1 cup (120g) finely ground almonds, 1/4 teaspoon baking powder, and a pinch of salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. If the dough is too dry, add 1-2 tablespoons of milk or water, one at a time, until desired consistency is reached.
- Roll the dough into balls slightly smaller than walnuts but larger than hazelnuts. Place them onto the prepared baking sheets, leaving some space between each cookie.
- Gently flatten each ball with a fork or your fingers.
- Bake for 12-18 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
17g
Fat
8g
Carbs
2g
