So what do you do on a summer day in Southern Oregon when you have to stay in the house as a result of poor air quality from forest fires? Well, since it has been cool enough to turn on the oven, I thought cookies sounded like a good idea. Moons ago, I was blessed with a few bags of chickpea flour, also know as besan or gram flour. This legume flour is high in protein, and low glycemic index. When paired with a seed these cookies not only taste great, but are a complete protein source as well, which makes them great to take as a snack with fruit and nuts when hiking or adventuring in the Rogue Valley or checking out a play in Ashland or music in Jacksonville. If those attributes were not enough to convince you to try this recipe, they are also gluten free, vegan and paleo friendly!
Ingredients
1 flax egg
1 and 1/4 cup chickpea flour
1/2 cup sugar ( I used coconut)
1/2 tsp baking soda
1/2 tsp xanthum gum
1/2 tsp ground cinnamon
1/2 tsp ground clove
1/2 cup semi sweet chocolate chips ( carob, coconut nibs or even butterscotch can be substituted)
1/2 cup butter
2 tbsp milk or your favorite substitute
Directions:
Preheat oven to 375 F
Grease cookie sheets
Sift together dry ingredients and set aside.
Cream sugar and butter. When well combined switch to a whisk and beat until fluffy, continue beating while adding the milk and flax egg.
With out over mixing, combine the dry ingredients with the wet, before adding the chocolate chips.
Using 2 teaspoons, scoop out rounded teaspoon size balls onto the greased cookie sheet.
Bake until the edges are lightly golden brown approximately 8-9 minutes.
Remove from oven and gently transfer to a cooling rack after letting the cookies rest for 1-2 minutes on the baking sheet.
All Paths Naturopathy & Midwifery LLC
