Almond chickpea cookies with chia seeds and dark choc buttons

My girlfriend Stella is going on a hectic trip around Asia, leaving today so when we met up on the weekend i just had to make her some going away treats to enjoy for her last weekend in Sydney.

She can't eat anything gluten so lately i have been saving lots of gluten free baking recipes in Evernote (i strongly recommend using Evernote its just a neat little program that lets you save pages or sections on the internet for viewing later on). This is one of the recipes i had in mind for her, these are gluten free and vegan (except i didnt use vegan chocolate)

I recently switched to almond butter instead of peanut butter but i didn't take a liking to it .. so I'm back to KRAFT's crunchy PB :) So i had exactly half a cup of almond chia seed spread enough for this recipe!

These are incredibly simple to make. In comparison to other flours, chickpea flour has a higher protein count, and also i just found out that when you mix equal parts with water - it becomes an egg replacer in vegan cooking!

I love the sprinkle of almond meal and sea salt on top before baking, this really gives it another dimension of yummy. But ofcourse you can keep them plain and simple and omit the chocolate chips as well.

Recipe from familyfreshcooking.com

Almond Chickpea Cookies

Makes about 14 cookies

NOTES:

If you do not have garbanzo flour you could also try using oat flour or corn flour. Here is how to make roasted or unroasted chickpea flour at home.

I used smooth natural salted almond butter. Crunchy would be tasty too. Be sure to stir in all the oil that has risen to the top of the jar so you can easily combine the nut butter into the batter.

Add some chocolate chips for a slightly more indulgent cookie.

INGREDIENTS

1 cup Garbanzo (Chickpea) Flour

1 cup Brown Rice Flour (i used rice flour)

1 teaspoon Baking Soda

3/4 teaspoon fine Sea Salt

1/2 cup Almond Butter (i used almond chia seed butter)

1 teaspoon Vanilla Extract

4 full droppers Plain Stevia Drops or an equivalent of 4 teaspoons sugar

3/4 cup light unsweetened Coconut Milk

OPTIONAL GARNISH

1/4 cup Almond Flour

a few pinches of fine Sea Salt

a sprinkle of Sucanat or Stevia Powder

METHOD

Preheat oven to 350˚F with the rack in the middle.

Prepare cookie sheet with Silpat or parchment paper.

In a medium bowl mix together dry ingredients.

In another bowl mix together wet ingredients.

Combine wet and dry ingredients to form a batter.

Taste the batter and add more sweetener if desired.

Make cookie shapes with about 1 1/2 tablespoons of batter per cookie.

Flatten with your hands and press almond meal into the tops.

Sprinkle on some salt.

Bake cookies for about 10-12 minutes or until the bottoms are golden brown.

Let the cookies cool for a few minutes and then transfer to cooling racks.

Enjoy!

Stella i hope you have an awesome trip around Asia, lots of eating sight seeing and back packing around, see you when you get back xx


And also, you might have heard of a new frozen yogurt joint in Strathfield (maybe not new, but it was new to me!) it's called MOOCHI and its a small shop with limited tables but always has a line but its totally worth the wait!

On the night that i went they had yogurt flavours plain, green tea, pomegranate, and ?, but we were told they change the flavours around and have also had mango at one point (yum!)

They have mini, small, medium and large sizes i think, the large one is pretty big i noticed a few people got them in take away. There are lots of different topping options (all 50 cents each topping) they had lots of fruits, marshmallows, chocolate chips, biscuits, cereal toppings, very very exciting but for indecisive people like me it can be a bit of a head ache haha.

(left cup) berry and pomegranate yogurt with strawberries

Shop 1, 7-9 Churchill Ave Strathfield NSW 2135 info@iheartmoochi.com.au

(front cup) green tea yogurt with strawberries and lychee