With the exception of a loaf of no-knead bread a few days ago, for the past month we’ve been scaling back on white flour, refined sugars, and meats during the week. Weekends are fair game, within moderation. As a result, we’ve noticed a welcome change in the ratio of midsection puffiness to energy levels.
These chickpea cookies fall into the weekend treat category because they contain plenty of butter and sugar, but to balance the scales, they are also gluten-free (just confirm the confectioners’ sugar you use is from a reputable, gluten-free source). I may try to nudge them towards a weekday treat by subbing in alternative fats (coconut oil, olive oil, perhaps yogurt?) and sugars (maple syrup, honey). But as-is, one or two serve up wonderfully as a nutty, fragrant, slightly chewy accompaniment to tea or crumbled on ice cream or yogurt.
Chickpea Cookies (recipe adapted from Rosewater and Soda Bread by Marsha Mehran)
1/4 cup unsalted butter, melted, at room temperature
1/4 cup canola oil
1 teaspoon vanilla
Pinch of nutmeg
2 cups confectioner’s sugar, sifted
4 1/2 teaspoons ground cardamom
4 cups chickpea flour, sifted
A few tablespoons of water, as needed
1/2 – 1 cup shelled pistachios
In large bowl, combine butter, oil, vanilla, sugar, nutmeg and cardamom. Slowly add flour, turning the mixture over until dough forms (if mixture is too crumbly, add water a teaspoon at a time until it sticks together enough to knead).
Place dough on clean surface and continue to knead until even.
Roll out dough to 1/4-inch thickness. (You may need to split the ball of dough into two pieces to accomplish this easily). Using a small cookie cutter, cut out cookies. (The only cookie cutter I own, off a Williams-Sonoma gift-wrapped package, made approximately 50 small cookies). Place the cookies on a baking sheet lined with parchment paper, press one pistachio into each cookie center, and leave to set for 30 minutes. As you wait, preheat the oven to 300 degrees.
Bake cookies for 10-15 minutes, or until slightly golden on the edges. Remove and eat when still slightly warm or cool. As mentioned above, they’re especially delicious with a cup of tea.