Apricot Chickpea Flour Cookies

Apricot Chickpea Flour Cookies

Apricot Chickpea Flour Cookies

By Foodista.com – The Cooking Encyclopedia Everyone Can Edit
45 minutes

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Details
  • Servings:   24
  • Calories:   44
  • Protein:   1g
  •  
  • Fiber:   1g
  • Sugar:   2g
  • Carb Total:   3g
  •  
  • Saturated:   3g
  • Fat Total:   4g
  •  
  • Vegetarian:   True
  • Weight Watchers:   1 Points
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Cuisine
  • dessert
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Ingredients
  • 2 tablespoons silvered almonds, toasted [optional]
  • 1/8 th Pinch of baking soda [less than tsp]
  • 1/2 tablespoon cup+ 2 dark brown sugar
  • 1/2 cup dried apricots, coarsely chopped
  • 1 tablespoon flour
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt [recommended]
  • 100 grams unsalted butter
Instructions

Set your oven to pre heat at 375 F /180 C degrees.In a bowl, thoroughly mix the all-purpose flour, chickpea flour, baking soda , salt and cinnamon.Set aside.

Add butter and sugar in a mixing bowl and whisk for two to three minutes until light and fluffy using your egg beater.Do not over whisk.

Add the flour mix to butter and sugar mixture and fold softly just to bring everything together.Do not knead.Divide the dough into about 24 equal parts and make them into balls.Line your cookie sheet with wax paper/aluminium foil and lay the cookies on the sheet about 1/2 apart from each other.Lightly press each ball to about 1/2 thk. Put few almonds [if using] press them on to the balls gently.

Bake at 375 degrees for about 10 to 14 minutes or until cookies are lightly gold brown.Mine took 11 minutes sharp.

Remove the sheet from the oven.

Let the cookies cool down for two to three minutes before taking them off the cookie sheet

View original preparation instructions

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