Description
Coconut lime chickpea flour shortbread, spiced with a hint of cardamom. The cookies are grain-free, vegan, gluten-free & easy to make.
Scale
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 (8×4) 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.
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 121
- Sugar: 5.7 g
- Sodium: 67 mg
- Fat: 8.1 g
- Saturated Fat: 7 g
- Carbohydrates: 9 g
- Fiber: 0.9 g
- Protein: 1.7 g
- Cholesterol: 0 mg
Keywords: chickpea flour shortbread cookies, chickpea flour cookies, vegan grain-free cookies, egg-free, dairy-free, nut-free, easy