Crunchy chickpea turmeric cookies

Name: Crunchy chickpea turmeric cookies
Ingredients: 150 g chickpea flour; 80 g coconut oil (at room temperature); 1 tablespoon turmeric; ½ teaspoon cardamom; ½ teaspoon cinnamon; 5 tablespoons maple syrup; zest of a lemon; pinch of salt; 80 g cashew nuts (roughly chopped)

Makes 10-12 cookies

Print recipe

If you fancy surprising someone, go all out with these delicious home-baked cookies. You make these special gluten-free cookies with chickpea flour (available in organic shops, such as Ekoplaza and De Odin). It’s such fun to bake with an alternative flour! The cookies are super crunchy and the cashews on top add an extra delicious bite.

Ingredients

150 g chickpea flour
80 g coconut oil (at room temperature)
1 tablespoon turmeric
½ teaspoon cardamom
½ teaspoon cinnamon
5 tablespoons maple syrup
zest of a lemon
pinch of salt

Topping

80 g cashew nuts (roughly chopped)

Method

Preheat the oven to 170 degrees and line a baking tray with baking paper.
Mix all the ingredients (except the cashews) in a bowl with a fork until you have a thick, even dough. Roll the dough into 10-12 balls by hand, flatten them and place on the baking paper. Scatter the roughly chopped cashews over the cookies and gently press down.
Bake the cookies for 12 minutes. Remove the baking tray from the oven, leave to cool slightly and enjoy!