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Coconut lime chickpea flour shortbread, spiced with a hint of cardamom. The cookies are grain-free, vegan, gluten-free & easy to make.
Good morning, everyone!
In my previous post, I introduced my 4-Ingredient Grain-Free, Vegan Shortbread, along with a promise: that I would share my favorite variation in a subsequent post.
So without further delay, allow me to introduce you to my favorite cookie of the season: Coconut Lime Chickpea Flour Shortbread!
Healthy Highlights of Coconut Lime Chickpea Flour Shortbread
Like my original recipe, this variation is naturally;
- Grain-Free (made with chickpea flour)
- Vegan (dairy-free & egg-free)
- Gluten-free
- Nut-free
The cookies are a celebration of my love for shortbread and exotic flavors, all rolled up in one delectable cookie!
Ingredients for the Shortbread
The coconut for the cookie is subtle, and comes from using unrefined virgin coconut oil. If you are not a fan of coconut flavors, simply use refined coconut oil (it has no scent at all).
The other flavors are both familiar and bold:
- Lime
- Cardamom
For added flavor and colorful decoration, I sprinkled the cookies with Indian Mukhwas (plus a drizzle of white chocolate to hold them in place)
What are Mukhwas?
Mukhwas are the colorful treat often served as you leave an Indian restaurant (you may have noticed them in a small bowl on the counter, with a scoop). Mukhwas are a mix of aromatic spices (for example, fennel seeds and bits of cinnamon bark), to aid digestion, as well as colored sugar sprinkles and perhaps a few silver dragees.
You can buy packets at Indian markets; I ordered this festive red blend online.
How to Make Coconut Lime Chickpea Flour Shortbread
To make the cookies, simply prepare the 4-Ingredient Shortbread Cookies with the additions of cardamom and finely grated lime zest to the dough. The trinity of coconut, lime and cardamom is out of this world!
Once the cookies are completely cooled, melt a small amount of white chocolate with a dab of the coconut oil. The latter adds another layer of subtle coconut flavor while also making it easier to create a fine drizzle with the white chocolate.
Drizzle one or two cookies at a time and immediately sprinkle with some of the mukhwas and a bit of lime zest. Work quickly, as the white chocolate-coconut oil drizzle sets up quickly, especially if your kitchen is cool.
I love gorgeous and festive decorations, especially when they are so easy!
Here’s my tip for making the lime zest extra-easy to apply: grate it several hours, or even up to a day, ahead of time, and keep it out at room temperature. The zest will dry out, making it easy as can be to sprinkle (sparingly) on the cookies!
Happy baking!
Coconut Lime Chickpea Flour Shortbread Cookies {Grain-Free, Vegan}
Coconut lime chickpea flour shortbread, spiced with a hint of cardamom. The cookies are grain-free, vegan, gluten-free & easy to make.
Ingredients
COOKIES:
- 1 cup virgin coconut oil, melted
- 3/4 cup organic cane sugar (see notes for options)
- 2 teaspoons vanilla extract
- 2 teaspoons finely grated lime zest
- 2 and 1/2 cups chickpea flour, sifted if lumpy
- 1 teaspoon ground cardamom
- 1/4 teaspoon fine sea salt
TOPPING:
- 2 tablespoons organic white chocolate baking chips (vegan, if needed)
- 1/2 teaspoon TresOmega Virgin Cold-Pressed Coconut Oil
- 2 to 3 tablespoons red Indian Mukhwas (or small red candy sprinkles)
- 2 teaspoons finely grated lime zest
Instructions
- COOKIES: Line a 9-inch square baking pan with wax paper, parchment paper, or plastic wrap.
- In a large bowl, stir the melted coconut oil, sugar, vanilla and lime zest until completely blended. Add the chickpea flour, cardamom salt, stirring until completely blended.
- Press dough evenly into prepared pan; use a second pan to firmly tamp down and smooth the dough. Place in freezer for 15 minutes until very firm.
- Preheat the oven to 300F. Line a baking sheet with parchment paper.
- Remove dough from pan using the liner. Place on a cutting board and cut into 32 rectangles (8x4) or desired shapes. Place half of the pieces on prepared baking sheet, spacing 2-inches apart (Place remaining dough into refrigerator).
- Bake in the preheated oven for 21 to 25 minutes until light golden brown and firm to the touch
- Remove from the oven and cool completely on the baking sheet.Repeat with remaining dough.
- TOPPING:
- In a small, heat-proof cup, melt the chocolate and coconut oil in the microwave (20 second intervals), Drizzle over cooled cookies (1 or 2 cookies at a time) and immediately sprinkle with mukhwas and lime zest for garnish.
Notes
Storage: Store the cookies in an airtight container at room temperature for 2 days (in a cool room; if it is hot, store in the refrigerator), the refrigerator for 1 week or the freezer for up to 6 months.
Sugar Options: An equal amount of coconut sugar or packed brown sugar can be used in place of the cane sugar.
Nutrition Information
Serving Size 1 cookieAmount Per Serving Calories 121Total Fat 8.1gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 67mgCarbohydrates 9gFiber 0.9gSugar 5.7gProtein 1.7g
Susan Friar
Friday 4th of January 2019
Both your shortbread recipes look great, but I do not want to use chickpea flour. Is there another you would recommend?
Camilla
Wednesday 23rd of January 2019
Hi Susan--I do not have a direct substitute for the chickpea flour here. So sorry.