This delicious cookie recipe made by our friend April (aka ChewNTell) is a perfect snack when you have a sweet tooth craving. Made with chickpea flour and Cocoa Butter, these cookies are gluten free and functional, filled with lots of immune-boosting and anti inflammatory benefits.
Butters, Kids
GF Chickpea and Pistachio Cookies
PREP TIME10-12 minutes
COOK TIME
11-13 minutes
REST TIME
2 hours
TOTAL TIME
INGREDIENTS
- ½ cup melted and cooled Cocoa Butter
- ¾ cup confectioners sugar sifted
- 1 tsp vanilla
- ¼ tsp salt
- 1 ¾ cup fine ground chickpea flour sifted
- ¼ cup chopped toasted pistachios
INSTRUCTIONS
- Preheat oven to 300 F
- Mix Cocoa Butter, confectioners sugar, and vanilla using an electric hand or stand mixer for 3 minutes, till the mixture is smooth and even
- Sift chickpea flour and salt into the bowl and mix on low for 2 minutes, until the dough is smooth and not sticky. Continue to mix for 5-7 mins more. Dough is crumbly but will come together.
- Wrap tightly in plastic wrap and let rest for about 2 hrs.
- Scoop out small (approx 1 TBSP) pieces by hand and roll into a ball in the palm of your hand, then press thumb into surface of cookie to flatten out. Decorate each cookie with chopped pistachios
- Line a sheet pan with parchment paper, and place cookies about 1” apart on the pan
- On the center rack of your oven bake cookies for 11-13 minutes, until cookies have turned very light golden brown
- Let cool to room temperature before removing from pan
- Can be stored in air tight container in refrigerator for 7-10 days
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