Time to think of gifts – Gluten-free Chocolate and Cinnamon Cookies


Certain years it is a pleasure, others a chore that just has to be done. What I’m talking about? Christmas gifts of course! Soon it is time to think about what to give to whom and, not to forget, to figure out what is on your own list of wishes. Nowadays I prefer to receive edible things or gift cards to good causes (like this one or this one for example) instead of things I don’t need or really desire (with the exception of the gifts my children give me, through the years I have received the most unexpected things but they are small treasures to me). Our house is filled with things that float around and I don’t want to add to it anymore, just detract. That is why I think food gifts are great and especially if you made them yourself.

chocolate cookie dippy

Cookies are usually a good gift and it is even better if you can share them with people who have issues with gluten. These chocolate and cinnamon cookies have been tested on my family who are not at all gluten sensitive, I even had the request  to make more and soon, please. I am a fan of baking with chickpea flour and make my children eat whatever it is because it is close to impossible to make them eat a chickpea in its natural state but in this way they eat and enjoy it! Sometimes I don’t even tell them when I sneak in the things they don’t want to eat in another guise but this time I did and strangely enough, the enthusiasm for the cookies didn’t subside. It is a dry cookie this, and a little hard too, a nibble cookie I’d call it but not so hard that it gives you problems.
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Gluten-free Chocolate and Cinnamon Cookies
ca 30 but that depends on how large you make them

100 g/3,5 oz chickpea flour
100 g/3,5 oz corn starch
100 g/3,5 oz sugar
5-6 tbsp cocoa powder
1 tsp ground cinnamon
100 g/3,5 oz butter, lightly salted and room temperature
1 egg
Pine-nuts or any other kind of nut for decoration
Stir sugar and butter in a bowl until smooth, then add the egg and mix well

Sift chickpea flour, corn starch, cocoa powder and cinnamon together and then add it all to the bowl. Mix well, if it is too dry, add a teaspoon or two with tepid water.

Make a roll of the dough, if you have the time, you can leave it to rest for 30 minutes in the fridge, if not cut the roll into slices about 1 cm/ 0,4 inch thick. Put the cookies on a greased baking sheet and push two pine nuts into each one of them.

Bake in a pre-heated oven (175°C/350°F) for 10-12 minutes or until they look ready.

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