Thursday, September 12, 2013

almond cardamom cookies with chickpea flour




One of the local whole foods markets I frequent has recently really stepped up their game in the taste-test department. So much so that I find myself timing my stops there so I can be sure of tasting whatever is on offer that day. One has to think these things through carefully or one is apt to miss the boat - there is only a limited amount on any given day and I suspect that I am not the only one to notice. These taste tests are not your run-of-the-mill-Costco offering. They are home-made and designed to promote whole ingredients the store is selling. Having spoken to the woman who does the making I know she doesn't 'invent' the recipes, she just finds them, makes them, and samples them. She is kind enough to provide the recipes (a necessity if the shop wants to sell the ingredients I would think) and I have happily made several at home. Yesterday I was there again and the sample was so good that I ate one and then boldly, one more. No shame at all. Snagged a recipe printout, checked to make sure that I had everything I would need and made a batch of these cookies first thing this morning. Of that batch, five cookies remain and I doubt that they will last the day.

Eden, Isaac, Mark, and David were my primary testers. Nobody wanted to share and Eden was sad that she didn't have chickpea flour on hand because she wanted to make some then and there. 'Nuff said.

The cookies at the store were gluten-free but used refined sugar. I used coconut palm sugar instead, added a spice and a little almond extract to up the almond taste. Unfortunately, while the taste-testing woman shares her recipes she does not share the source so I cannot give credit where credit is due - and I really think some reasonable credit is due here. These are good cookies  - not just good for gluten-free. At least we all thought so.

almond cardamom cookies with chickpea flour
gluten-free, refined sugar-free

1 cup almond flour
1 cup chickpea flour
3/4 cup coconut palm sugar
1 egg yolk
1/2 cup butter
1 tsp cardamom
1 tsp vanilla
1/2 tsp almond extract

Cream together softened butter and coconut palm sugar. Add egg yolk and both extracts, beating until smooth and creamy. Add chickpea and almond flours, mixing until a soft dough forms - this will take a minute or two.

Roll into balls about 1" in diameter and flatten slightly. (I used a cookie stamp just for fun, even though the cookies were a lot smaller than the stamp I liked the look.) Bake at 300 F. for 12-18 minutes on a parchment paper lined baking sheet. Cool for 2 or 3 minutes on the pan and continue cooling on a wire rack.


2 comments:

Lisa Thompson said...

Off to get some cardamom this week so we can try these! Thanks Cheri for sharing. I am sure they will be a lunchbox treat this week!

child of the universe said...

Eden told me to try these a few weeks ago and I can't believe I waited this long!! Thanks so much for the inspiration to try new things! (I tend to make the same chocolate chip cookie or ginger snap recipe over and over and over...) And I may have added a heaping 1 or 2 teaspoons of cardamom...mmmm...
Holly Christensen