I’m loving these high protein gluten-free cookies. They’re super easy to make, great for the lunch box and perfect for a mid morning cuppa. Warning: eating only one is a little tricky.
The chia seeds act as an egg substitute bringing essential omegas and slow release energy, whilst also being another source of protein.
But it gets better. Chickpea flour also contains the coveted minerals selenium and zinc as well as iron, folate, calcium and others.
Before you start, factor in ~30 minutes for the cookie dough to sit in the fridge before baking. It helps concentrate the flavour, texture and lessen the spread of the cookie.
If you need them asap don’t worry – I’m pretty sure they’ll still be great cookies. I’ve also made these with whole chia and that works just fine too.
Chewy chickpea cookies
1 Tbl ground chia (use your coffee grinder)
4 Tbl water
2 Tbl maple syrup
1 Tbl molasses
¼ C molasses sugar
¼ cup coconut oil (or rice bran)
1 tsp vanilla essence
1 cup chickpea flour
½ tsp baking soda
Pinch of salt
½ C dark chocolate chips/raisins
Mix the chia seeds and water in a large bowl. Stir and let sit while you gather the rest of the ingredients.
Add maple syrup, molasses, sugar, oil and vanilla essence to the chia egg. You’ll have to stir in the oil.
Mix in the chickpea flour, baking soda and salt. Stir well and pop in the fridge for 30 minutes.
Heat oven to 180.
Roll cookies and place on baking tray. Flatten with a fork (a damp fork will help this).
Bake for 10-15 minutes until golden.
Cool on wire rack. They will get chewier as they cool.