Thursday, October 6, 2011

Almond Honey Chickpea Flour Cookies

Baking is just so darn therapeutic.... 

I don't know about you but whenever I make delicious, sweet treats they might as well be jumping, dancing, and screaming my name as they sit there, staring at me through the cookie jar. In times of strength I fight back and toss those tempting buggers into a freezer bag and pop them into the freezer. This technique is win-win -win:
Win1: Out of sight, out of mind - you're less likely to mindlessly snack on  cookies
Win 2: When you are ready to have a sweet snack - voila! There they are! 

Win 3: Domestic goddess points when unexpected guests pop by and you have home-baked goodies!

Raw, unsalted almonds
1 cup  
Whole wheat flour
1 cup 
Chickpea flour 
1 1/4 cup  
Baking Powder 
1 tsp
1/2 tsp 
2/3 cup 
Agave Nectar
1/4 cup
Coconut butter
1/3 cup 
Applesauce, unsweetened
1/4 cup 
Ground flaxseed
1/4 cup 
1 tsp or beans from 1 husk

Preheat oven to 325˚F. Lightly toast almonds in oven (about 10 - 15 minutes, stirring once). 
Pulse almonds in a food processor until finely ground. Transfer ground almonds into a large bowl. Add flours, baking powder and salt. Mix. 

In a medium-sized bowl combine honey, agave nectar, coconut butter, applesauce, flaxseed, egg and vanilla. Mix well with mixer. 

Combine wet and dry ingredients. 

Cover and place in refrigerator for one hour to allow the dough to set. 
When ready to bake, preheat oven to 350˚F and lightly grease the baking sheet. 
Scoop 1 Tbsp of dough and roll into a ball. Press the centre of the ball down with your thumb.  Continue this until all dough is used. 

Bake for 12-15 minutes. 
Remove from oven and let cool on a wire rack before storing. 

Wishing you the willpower to just have 1 (or 2), 

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