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+ servings

Chickpea Baby Cookies

GF | DF | NF | RSF
Course 2 meals a day, BLW, Snack
Servings 6 cookies

Ingredients
  

  • 1 cup chickpea flour
  • 1 egg
  • 1/4 cup coconut oil melted but not hot
  • 1 tsp baking powder

Instructions
 

  • Preheat oven to 180C bake and line a tray with baking paper.
  • To a large bowl add the coconut oil and egg and whisk with a fork until combined. Ensure the coconut oil is not hot or it will start to cook the egg.
  • Add the chickpea flour and baking powder and stir to combine. The mixture should resemble a 'dough' consistency.
  • Roll the mixture into 6 even sized cookies and gently flatten with your finger.
  • Bake for around 10-15 minutes until they are just golden (they will harden once cooled) and then transfer to a wire rack to cool.

Notes

Store in airtight container on bench top for 2 days or fridge for 4 days.
Dough can be frozen for up to 3 months uncooked.
I havent tried a egg free version, a flax egg should work (if you try, let me know in the comments!)
Tried this recipe?Let us know how it was!