Chickpea Flour Cookies with Coconut or Blueberries
Soft chickpea flour cookies, made with either shredded coconut or wild blueberries.
Print Recipe
Pin the recipe
Servings: 6 cookies
Ingredients
Base
- 100 g chickpea flour
- 2 tablespoons water hot, possibly 3 tablespoons
- 50 g coconut oil or 55 g butter (from grass-fed cows)
- 35 to 40 g brown erythritol
- 1 pinch salt Celtic sea salt or Himalayan pink salt
Coconut Variation
- 1 teaspoon coconut shredded, per cookie
Blueberry Variation
- 1 teaspoon blueberries wild, per cookie
Procédé
- Remove the blueberries from the freezer. Let thaw and drain. Remove the baking sheet from the oven and line it with parchment paper. Preheat the oven to 180 degrees.1 teaspoon blueberries
- Mix the coconut oil, flour and erythritol, then add 2 tablespoons of hot water. The hot water softens the coconut oil a little.100 g chickpea flour, 2 tablespoons water, 50 g coconut oil, 35 to 40 g brown erythritol, 1 pinch salt
- Knead with your hands until you can form a ball. If the dough is still too crumbly, add a third tablespoon of water. The dough should not become too sticky, or it will be difficult to get it off your hands.
- Divide the ball into 6 equal small balls. Place them on the baking sheet and shape them into thick cookies just over 5 cm in diameter.
- For the coconut cookies: sprinkle 1 teaspoon of shredded coconut over each cookie and press down gently.1 teaspoon coconut
- For the blueberry cookies: make a slightly deeper indentation in the center of each cookie and form a small rim. Place a teaspoon of blueberries in the center of each cookie.
- Bake the cookies for 13 to 15 minutes. Let the cookies cool for at least half an hour.
Notes
Equipment: oven at 180 degrees, baking sheet, PFAS-free parchment paper, mixing bowl.
Did you make this recipe?Tag @marcwiner on Instagram!