Good morning, everyone! I hope you had a Happy Thanksgiving and, if you traveled, a safe journey home. I spent Turkey Day with my husband’s family in Arkansas; it rained and rained, but we were cozy with lots of bustling with lots of extended family members and. of course, heaps of food.
After a few days of lighter eating since then, I am so excited to announce 7 days of amazing cookies, all made with with nutritious, versatile, naturally gluten-free chickpea flour!
Chickpea flour has been used for centuries in Southeast Asian and North African countries to make a variety of sweets, including a rose-scented, clover-shaped shortbread-style cookie from Iran known as Nan-e nokhodchi. But I am looking forward to sharing all of the ways that this remarkable flour can be used in Western-style cookies, too.
First up is one of my favorite varieties of cookie: shortbread. Not just any shortbread, but cardamom and lemon scented shortbread. It’s dreamy.
It may take awhile to wrap your brain around the idea of baking with chickpea flour; wrapping your mouth around these cookies will take care of that.
Happy Baking, everyone!