I really like these cookies! I think about them sometimes in the most inopportune times â€“ like while walking through the fog this morning.
We were awoken by foghorns today; it went off persistently every few minutes until it forced me out of bed, and as the sun shone through the fog on my way to work I figured we were in for the most perfect of winter days; sunny, bright with crisp chilly air and brilliant blue skies.
I thought of how much Iâ€™d love to have a winter picnicâ€¦ perhaps of hot cocoa and cookies, and how ideal these almond chickpea flour cookies would be.
This is probably the first cookie recipe I ever pinned, yet I only started making them quite recently, and Iâ€™ve made them several times since.
Itâ€™s delicate and crunchy, the kind of cookie you would crumble over ice cream â€“ if you were into that sort of thing.
I like these cookies a lot!
The first time I made them was an experiment of sorts; I substituted fine-ground white cornmeal for semolina because that was what I had around at the moment, it worked so perfectly I havenâ€™t yet used semolina like the original recipe called for.
They are a lot like these almond butter cookies, another favouriteâ€¦ both are almond based, gluten free and of course vegan â€“ these however are a little airier with a subtle fragrance of cardamom.
Chickpea flour also adds sweet nuttiness and a good boost of protein, which isnâ€™t typical of cookies.
The cookies in the photos are from a month ago when we were in the throes of the holiday season, I was eager to use my new Christmas present, a cookie press. It was a trying endeavourâ€¦ some shapes more so than others but they turned out well (I think).
I feel I should caution against the temptation to taste the dough before it’s baked as raw chickpeas tastes not too pleasant.
Something wonderful happens when theyâ€™re baked though, and you canâ€™t really tell that these cookies have chickpeas in them.
Almond Chickpea Flour Cookies
Adapted from Sinfully Spicy
- 3/4 cup almond meal (almond flour)
- 1/2 cup chickpea flour (besan/garbanzo flour)
- 2 tablespoons fine cornmeal (or semolina)
- 1 teaspoon cardamom powder
- 1/8 teaspoon salt
- 1/2 cup (4oz/1 stick) butter, softened (I used Earth Balance’s Soy-Free Spread)
- 10 tablespoons powdered (confectionersâ€™ /Icing) sugar
- 1/2 teaspoon almond extract
- Handful of almonds (optional)
- Line a baking sheet with parchment paper and set aside
- Using a coarse sieve, sift almond meal and chickpea flour into a bowl, and add cornmeal
- Add in cardamom powder and salt and mix well to combine
- Combine softened butter and powdered sugar in another bowl and mix with a spatula until creamy, stir in almond extract
- Add the flours to the butter mixture and combine gently to form soft dough (the dough will be slightly sticky)
- Wrap dough with a plastic wrap and refrigerate for up to 20 minutes or until firm
- Knead refrigerated dough three to four times and scoop about a tablespoon each and roll into a smooth ball
- Line the balls on parchment lined baking sheet at 2 inches apart
- Press an almond at the center of each ball, flatten slightly (optional) and put them in the fridge again for about 10 â€“ 15 minutes
- Preheat oven to 300 degrees f. and bake for 15 â€“ 20 minutes
- Watch cookies closely and remove from oven as soon as the bottoms start browning
- Let cool on baking sheet for 5 minutes before transferring to rack to cool completely
Yeah, chickpea flour! Wouldn’t believe it either if I didn’t put it in there myself 🙂27 January, 2014 at 9:34 am
Yay! Please do and let me know if you like them 🙂3 February, 2014 at 3:26 pm
Oh E, these are just the sort of thing I dream about making. I want to cook more with almond flour.3 February, 2014 at 10:40 pm
I made your delectable cookies & loved them so much! They were amazing & had lovely flavours in them! 🙂 MMMMM! x4 April, 2014 at 1:59 am
Aww… I’m so glad you liked them – they’re my absolute favourite 🙂4 April, 2014 at 5:00 pm
Been trying to get around to making cookies for a while though the last few efforts were nothing special, was thinking of adapting this recipe to incorporate Oatmeal, Sesame Butter / Paste, Brown Sugar and Ginger (though not excluding Cardamon) to see how it turns out.14 November, 2014 at 8:33 pm
That sounds incredible! I’d love to see what you come up with. I especially love the idea of oatmeal, ginger and sesame butter:)18 November, 2014 at 8:57 pm