These cookies are delicate and delicious. They are made with a combination of almond and chickpea flour, which adds a nutty sweetness. An added bonus is the protein that both flours contribute to this gluten-free cookie. No heavy equipment is required, just a bowl, a rubber spatula and your hands to create this delightful treat. The dry ingredients are sifted through a fine mesh strainer, adding air and helping to create rise without the use of eggs or a chemical leavener. Make sure to leave at least 30 minutes to chill the dough before rolling and baking the cookies. Enjoy!
- 3/4 cup super fine almond flour/almond meal (I like the Bob’s Red Mill brand)
- 1/2 cup garbanzo bean (or chickpea) flour (I like Bob’s Red Mill brand for this too)
- 2 tablespoons finely ground cornmeal or corn flour
- 1 teaspoon ground cinnamon
- Pinch of Kosher salt
- 1 stick (1/2 cup) unsalted butter, softened
- 10 tablespoons confectioners’ sugar (powdered sugar)
- 1/2 teaspoon pure vanilla extract
- 1/2 cup dark chocolate chips (optional)
Pre-heat the oven to 300 degrees. Line a baking sheet with parchment paper or a silicon baking sheet (Silpat). Combine the almond flour, garbanzo bean flour, corn flour, cinnamon and salt in a fine mesh strainer (or colander) set over a bowl. Sift the ingredients into the bowl and set aside. In another large bowl combine the butter and powdered sugar together. Mix with a rubber spatula until light and creamy. Add the vanilla extract to the butter mixture and mix again. Mix the sifted dry ingredients into the butter mixture. Stir gently with the spatula. The mixture will come together as a soft dough. Add the chocolate chips, if using. Combine dough into a ball using your hands and wrap it in plastic. Refrigerate the dough for at least 30 minutes or until it’s firm.
Once the dough is firm, remove from the refrigerator. Take about a tablespoon of dough with your hands and roll it into a ball. Repeat with the remaining dough, placing the balls about 2 inches apart on the prepared baking sheet. Bake the cookies for about 15-20 minutes or until the bottoms are lightly browned. Let the cookies cool for a few minutes. Store the cookies in an airtight container for up to 4 days. This recipe makes about 14-16 cookies.