It doesn't hurt a bit that this recipe is pretty easy to make. We advocate measuring ingredients by weight since it's more accurate and actually easier to do. Anyway quantities here can be off a bit without too much of an issue. And naturally there's plenty of room for exploring variations.
Another nice thing is that these cookies are slow to go stale. On one out-of-town trip a batch of these cookies were excellent "travel snacks". Without putting them in a refrigerator, a week later the cookies were still in good shape!
- chickpea flour 180g, ~1½ cups
- white chocolate chips 60g, ~1/3-1/2 cup
- baking soda † 1/2 tsp
- cinnamon 1/4 tsp
- cardamom (optional) 1/4 tsp
- salt 1/4 tsp
- Mix dry ingredients in a small-medium bowl. Set aside.
- maple syrup 140g, 1/2 cup
- pumpkin seed butter 120g, 1/2 cup
- lemon juice or vinegar 1 tsp
- chickpea flour 1 or more tbsp
- Place wet ingredients in a large bowl. Stir until mixture is smooth and uniform.
- Add reserved dry ingredients and mix well with a sturdy spoon or spatula.
- In a minute or two the dry ingredients absorb moisture and mix becomes more dough-like.
- Keep mixing, after a while turn and knead the dough by hand until it begins to become elastic and uniform in appearance.
- If dough is sticky add small amount of chickpea flour and continue to turn and mix.
- Preheat oven to 375°F.
- Once the dough is well mixed, and no longer sticky, spread a little chickpea flour on a cutting board or other surface.
- Shape the ball of dough into a cylinder, cut into quarters with a knife.
- With each part, make a cylinder and cut into thirds.
- Roll the individual pieces into balls (about the size of a ping-pong ball).
- There will be twelve dough balls. Distribute evenly on a cookie sheet, then flatten each ball slightly with the palm of your hand.
- Bake for 10 min at 375°F. Remove from oven. When sheet has cooled enough, transfer cookies to cooling racks.
- When cookies reach room temperature, they're ready to eat. Store in the refrigerator for longest freshness but are good for a week at room temperature.
About Thinair Recipes
Recipes developed with low-sodium diets in mind—so easy to use!
Here's a quick guide:
Recipes have one or more “boxed” ingredient lists grouped with step-by-step instructions, for example:
- garlic, chopped 3 cloves
- chicken stock 2 cups
- ...other ingredients...
- Saute garlic in oil until soft.
- Add chicken stock to pan...
- ...next step...
Ingredient boxes show what you'll need for the numbered steps. Not too complicated!
BTW “salt” in our recipes refers to salt substitute, i.e., potassium chloride, KCl. (Since KCl may not be healthy for some people, ask your doctor if it's OK for you to use it.)