Ingredients

The following ingredients have 12 Servings
  • 140 g (1 cup) chickpea flour, lightly toasted
  • 20 g (1/4 cup) pine nuts (or other nuts of your liking)
  • 20 g (1/4 cup) coconut flour
  • 50 g (1/4 cup + 1 Tbsp) light brown sugar
  • 1 tsp cinnamon
  • 1 lemon, the zest
  • 60 ml (approx. 4 Tbsp) water
  • 60 ml (approx. 4 Tbsp) vegetable oil (I used coconut oil)

Instruction

  • Preheat the oven to 350° F and line a baking sheet with parchement paper.
  • In a pan over low heat, toast the chickpea flour for about 5-8 minutes, stirring constantly and avoiding it to burn. It has to reach a golden color and develop a sweet fragrance.
  • In a mixer add brown sugar, lemon zest, pine nuts and cinnamon and mix until it forms a fine powder.
  • Let the toasted chickpea flour cool down a bit then add it to the sugar/cinnamon/lemon mix.
  • Add water, vegetable oil and coconut flour. The dough will be wet and oily.
  • With the help of a rolling pin, roll the dough between two sheets of parchment paper. Roll it to a 4-5 mm thickness.
  • Using a 5-cm round cookie cutter (or whichever other shape you like), cut the dough to form the cookies and place them gently on the prepared baking sheet.
  • Cook for 10-11 minutes. The cookies will still be soft, they will harden later.
  • Place them on a wire rack and let them cool.