ALMOND CHICKPEA FLOUR COOKIES
These cookies are completely grain free and thus gluten free. You can make them dairy free, too, using non hydrogenated margarine.
Provided by Mia in Germany
Categories Dessert
Time 35m
Yield 40 cookies, 40 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 300°F.
- Cream together softened butter and sugar.
- Add egg yolk, mix until smooth and creamy.
- Add flour and finely ground almonds (almond meal), knead until soft dough forms.
- Roll balls a little smaller than walnuts but bigger than hazelnuts, place on cookie sheet and flatten.
- Bake at 300° 12-18 minutes (my oven did it in 15 minutes, but my friend's needed 20, so watch carefully the first time you make these!).
- Let cool on a wire rack.
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- Preheat the oven to 350ºF and line a large baking sheet with parchment paper. In a large bowl, mix together the softened butter and sugar.
- Add in the egg and vanilla and mix well, then add in the chickpea flour, baking soda, and salt. Stir until the batter looks uniform; it will be relatively thick and sticky. Warning: Do NOT taste the raw cookie dough, because chickpea flour tastes terribe before it's cooked.
- Fold in the chocolate chips, then scoop the batter using a tablespoon or 1-ounce cookie scoop. Drop the dough onto the lined pan, spacing the cookies about 1 to 2 inches apart to allow for spreading. You can sprinkle the cookie dough with some flaky sea salt, if you like a sweet and salty flavor.
- Bake at 350ºF for 8 to 10 minutes, or until the cookies look lightly golden around the edges. Let the cookies cool on the pan completely, to let them firm up. They should be lightly crisp on the outside, and soft on the inside. (Let the bake longer, until they are more golden, if you prefer a crispier cookie.)
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