Chickpea Flour Cookies


with orange, coconut and cinnamon.

I made these cookies three times in the last few days … too good? Nope … the problem is that I made a mess!
I found this recipe on Gennarino’s forum.
Beautiful, beautiful, with that chick pea flour that excites me. Simple, isn’t it? I replace butter with margarine – and, so far, ok.
Then I decided that I don’t really like the method, don’t like at all toasting chickpea flour in margarine, so I quickly toast flour on its own and then I go on … everything’s fine, apart from the fact that the recipe talks about getting a mixture which could go in a pastry bag, while I’ve got a kind of pastry which hardly remain compact. I roll it out, cut, bake and eat. … Good! with this smell of cinnamon and toasted flour!
BUT, I tell myself, I’d replace margarine with oil.
Very good, the ratio butter/oil is about 10/8 and so I go on, this time using the method suggested by the recipe, so I toast the flour with the oil, and so on. And here is the mess. It can indeed go in a pastry bag, or better not, as it’s actually too runny, but doesn’t come out from the bag! So I pour it in a baking tray spoonful by spoonful, I bake it.. the whole thing spread evenly on the tray, without even getting hard.
I put the thing in a pudding mold, just not to throw it away, and I start it over again. Eventually, here we are:

275 gr of chickpea flour
140 gr of sunflower seed oil
100 gr of water
20 gr of coconut flour
20 gr of hazelnuts
150 gr of raw sugar
1 gr of cinnamon (a stick of about 2/3 cm)
peel of 1/2 orange

Heat oven to 180┬░C. Place the chickpea flour in a pan and toast it over a low heat, constantly moving it; you need 10-15 min, it has to get golden (I mean, more golden, as the chickpea flour already is) and with the typical aroma of toasted flour.
Meanwhile, blend part of the sugar with hazelnuts, cinnamon and orange peel.
When the flour is done, sift and mix it thoroughly with coconut flour and the mixture of sugar, walnuts, orange and cinnamon.
Emulsify water and oil and add them to the rest of the ingredients.
Roll the dough out, about 5mm thick, and cut out the biscuits with a mold; dough shouldn’t need flouring, is oily enough, the only trick is to handle it with care.
Bake cookies for about 15 minutes, when you remove them from the oven they must be still soft, otherwise you’ll get beautiful, fragrant, very hard little bricks!

Chef: Azabel from VeganBlog

  1. ascanio 16 January 2011 at 20:32

    really interesting! chickpea flour must give them quite a distinctive texture

  2. EleonoraNW3 17 January 2011 at 08:11

    I love their colour! Must try them!

  3. Barb 5 June 2012 at 23:00

    Tasty cookies! The dough is really nice to work with too.

  4. JN 11 July 2015 at 00:29

    Hi, Is it possible to get the measurements in Cups? Eager to make this as I am looking at using chickpea flour more & more.

Leave a Reply

© NRG30 S.r.l.
P.IVA 06741431008
tel. +39 0636491957
fax +39 0636491958


about us
contact us
feed RSS feed rss
Privacy policy
Cookie policy

Show Biz Network

Life Network