Chickpea cookies | Vegan | GlutenFree
Have you ever tried biscuits made with legumes flour?
I did buy them every now and then, it gave me the idea that they were "healthier". This will certainly be the case if we compare them to their "flour-and-sugar-refined" cousins :) But why not try making them at home?
I can assure they are very quick to prepare, you wiill only need 5 ingredients and are also gluten-free. I developed this "recipe-experiment" because I was looking for a dry but at the same time not too caloric alternative for breakfast. I mean, I was craving cookies. But not the usual buttery cookies (which are delicious!), but a slightly healthier variant. Well, this recipe turned out to be tasty, balanced, and packed of proteins too! The chickpea, rice and almond flours mixed together make these biscuits unique. One leads to the other.
the extra tip
If you face difficulty in rolling out the dough with a rolling pin, shape small balls and press them with your hands directly onto pan, giving the shape of a round biscuit;
I do not recommend replacing the maple syrup with sugar because you will be missing a liquid part that is essential to hold the dough together. Anyway, it can be replaced with agave syrup.
Ingredients - 40 biscuits
100 g chickpea flour;
80 g almond flour;
70 g rice flour;
80 g sunflowerseed oil;
70 g maple syrup;
A pinch of salt;
Flaked almonds to garnish.
Preheat the oven to 350 °F (180 °C);
In a bix bow, mix together the three flours and the salt;
Whisk the maple syrup and the oil in a little bow, the pour the mixture on the dry ingredients, until you get a soft dough;
Form small balls that you will press with your hands directly on the pan;
Garnish with flaked almonds and bake for 10 minutes.
These little cuties will hold up to a week in an airtight container, room temperature.