WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Monday, May 20, 2013

Chickpea Butter Cookies, Better then Peanut Butter!

Gluten free, dairy free, corn free, soy free, nut and seed free

A few months back I created "Nofu butter" for Abby using coconut cream, chickpea tofu, brown sugar, grapeseed oil and salt. We tried a few times to make cookies but the flavor was completely lost when baked. A tasty cookie, but far from nutty.

The other day we actually had a surplus of roasted chickpeas(I have seen these in a few stores now in the snack section)and Abby asked if I could grind them like roasted peanuts- so we tried. We did add a bit of grapeseed oil,dark brown sugar and salt, and it was a bit more doughy then creamy- but the flavor was really terrific it had a far more intense nutty flavor. I thought about adding more oil, but since Abby is limited on how much fat she tolerates we were happy with this and it spread so we figured good enough.

(picture of "roasted" chickpea butter)

Today I was digging through the fridge and spotted a jar of the roasted chickpea butter and decided I should try chickpea butter cookies again.

These turned out delicious and definitely had more flavor the ones we made with Nofu butter. Not quite as nutty as we had hoped for, but the texture was perfect and it clearly tasted like a peanut butter cookie,just a little more mild- how can you not like that? The house smelled like freshly baked peanut butter cookies and we know these are safe for Abby.

preheat to 375 degrees

1/2 cup granulated sugar
1/2 cup packed brown sugar(domino's)
1/2 cup roasted chickpea butter,(or seed or nut butter of your choice.)
1/2 cup Spectrum palm shortening
1 egg
1 3/4 cup gf flour(see note below)
3/4 teaspoon baking soda
1/2 teaspoon baking powder(hains)
1/4 teaspoon salt(we use pink himalayan)
1 Beat the shortening,chickpea butter,sugars, beat for 2 minutes. Mix in the egg. Mix together the dry ingredients - gf flour, baking soda, baking powder and salt. Stir the dry ingredients into the sugar and shortening mixture till well blended.

2 Preheat oven to 375°F. Shape dough into 1 1/2 inch balls roll in granulated sugar. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork. Bake until light brown, 9 to 10 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely.

Note: Make the dough into balls, roll in sugar and freeze separated on cookie sheet. Once frozen place altogether in bag to make a few at a time.

NOTE: For a flatter and chewier cookie reduce flour to 1 1/4 cup.


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