Apricot Chickpea Flour Cookies

Name: Apricot Chickpea Flour Cookies
Total time: 45 min
Yield: 24 servings
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

Need a lacto ovo vegetarian dessert? Apricot Chickpea Flour Cookies could be a tremendous recipe to try. This recipe serves 24 and costs 10 cents per serving. One serving contains 43 calories, 0g of protein, and 4g of fat.

⏱

Cook time

45 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

43 kcal

Calories

0 g

Protein

4 g

Fat

2 g

Carbs

Ingredients

For 24 servings

Estimated cost~€1.00 · ~€0.05/serving

Kitchen Tools

🎂

KitchenAid Küchenmaschine

ab €399 · Amazon

→⚖️

Küchenwaage

ab €12 · Amazon

→

* Affiliate links

Instructions

1
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.
2
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.
3
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.
4
Bake at 375 degrees for about 10 to 14 minutes or until cookies are lightly gold brown.Mine took 11 minutes sharp.
5
Remove the sheet from the oven.
6
Let the cookies cool down for two to three minutes before taking them off the cookie sheet