Sometimes you just need to indulge yourself with some delicious chocolate cookies, right? The past week i’ve been working on a recipe for gluten free cookies using chickpea flour as a base. One thing you should take in account while making the cookie dough is that raw chickpea flour tastes horrible, so don’t taste the dough! These cookies are so good i can eat a whole batch in just one sitting, so make sure to make these to share with others, or you’ll find yourself, just like i, devouring a whole batch of cookies.
These cookies are a cross between a chocolate cookie and a pecan brownie, the outside is crisp and the inside cakey! This batch of cookies i might round for a even more cake like inside, but you cant press them down on the parchement paper to get flat cookies. If you are allergic to pecans you can totally leave them out, i tried a batch without the pecans and coconut and it still ended up delicious.
Whenever you combine cacao, pecans and coconut you end up with something magical, the same goes for these cookies. All my (very opinionated) tasters came to the same conclusion, these cookies needed no more chance, they were perfect. The hardest part about making these cookies is not tasting the dough, cause if you do, you’ll cry. Chickpea flour is an amazing gluten free alternative to regular flour, but raw it tastes like nightmares (if nightmares had a taste).
Lately i’ve been obsessed with chickpea flour and am working on more recipes using this amazing protein rich ingredient. Im planning to make many more dishes including this recipe for future dishes.
Now lets make some cookies!