CHICKPEA CHOCOLATE AND CASHEW COOKIE RECIPE – Gluten-free

Chickpea Chocolate and Cashew Cookies - gluten-free

Today I found a fig that had fallen on the road. The first time I ate figs straight from a tree I felt as if I had been transported back to biblical times. Now I am not a religious person at all but that doesn’t mean I am devoid of Christian notions, we are after all brought up in a civilization mainly based on Christianity, I can think what I want about that but I can’t change it. And figs are one of those things that makes me think of biblical times. Nowadays when getting fresh figs from the tree has become a normal thing to me, I rarely get that feeling but now and then it happens again, especially when the figs are warm from the sunshine and crickets are chirping. Today’s fig was not yet ripe but it made me look forward to one of those moments.

Chickpea Chocolate and Cashew Cookies - gluten-free

So there are no figs here today, only chickpea chocolate cookies. Not a bad substitute though. As you can see, chickpea flour continues to fascinate me, I can’t resist trying new ways of using it and as I hadn’t tried making cookies with it yet, it was about time now. I am posting this recipe as a part of my Gluten-free Friday series but I think you really should consider baking with chickpea flour even if you like me don’t have to keep a gluten-free diet, it is definitely worth it and remember that cookies like this must be much healthier that the usual ones so you can allow yourself that extra cookie, can’t you?

Chickpea Chocolate and Cashew Cookies - gluten-free

CHICKPEA CHOCOLATE AND CASHEW COOKIE RECIPE – Gluten-free
approx 25

150 g/5,3 oz unsalted butter
200 g/7 oz dark brown cane sugar
70 g/2,5 oz toasted cashew nuts, chopped
60 g/2,1 oz dark chocolate, chopped
3 tblsp very strong coffee, optional
170 g/6 oz chickpea flour
170 g/6 oz corn starch
1 tsp baking powder
3-4 tblsp cocoa powder

– Stir butter and sugar smooth.
– Add coffee, chocolate and cashew nuts and mix.
– Time to add the dry ingredients, stir well. The dough is soft and a bit sticky.
– Make balls the size of a big walnut and put them on a greased baking sheet. Flatten them to about 1,5 cm/0,6 thick.
– Bake in a pre-heated oven (175°C/350°F) for about 8-10 minutes. Check because chocolate cookies has a tendency to get easily burned.
– Leave to cool down before eating.

Chickpea Chocolate and Cashew Cookies - gluten-free

Some recipes with chickpea flour here on Lucullian, for more see the recipe index:

CHICKPEA FRITTERS WITH RUCOLA
CHICKPEA, ALMOND AND PARMESAN CRACKERS
CHICKPEA CREPES WITH TOASTED ALMOND AND GOAT’S CHEESE AND CUCUMBER FILLING

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