I am a convert to Chickpea flour! I had heard about it being used for baking and liked the idea of baking cookies that are slightly healthier.  These are packed with protein and have less sugar than I would have used in a regular flour version. The kids love them too. I'm sure the sugar could even be replaced by maple syrup but that's to be tried another day.



60g coconut oil (melt and cool a little)

35g sugar

1 large egg

1 tsp vanilla extract

150g chickpea flour

1 large spoonful peanut butter

3/4 tsp baking powder

30g choc chips (dark or milk)

Preheat the oven to 180 degrees C and line a baking tray with some baking paper

In a large bowl mix the melted but almost cool coconut oil with the peanut butter, vanilla extract, sugar and egg.

In a separate bowl mix together the chickpea flour and baking powder. Add the mixture to the wet ingredients in the first bowl. Mix everything together until well combined and then add the choc chips (or add these later to the individual cookie doughs)

divide the mixture into 18 small biscuits or 12 larger biscuits and roll each one into a ball and then flatten just a little.  Bake at 180 degrees C for 10-15 minutes or until the edges go golden brown. Let the cookies cool on a rack before eating! 

I have just made another batch of these up and this time rolled into 16 biscuits. I've just worked out that each one contains just 3.7g of sugar.  Considering that a Maryland cookie contains 8.7g (and it's even smaller) that's pretty good!

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March 16, 2017 — Suzanne Moore

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