Prep 15 mins
Cook 20 mins
Made these up for DH as a low carb, high protein sweet fix. Basically you can make them with any kind of nut butter, I suppose, but maybe you will need some more sweetener then. Cashews have a natural sweetness which goes well with the chickpea flour (besan or garbanzo flour); I choose it because I didn't want to add too much sweetener. The sweetener I used was half agave syrup and half corn malt syrup (not high fructose syrup). Next time I'll try half maple syrup. The egg should be medium, not large.
- 1 cup chickpea flour
- 1 cup smooth cashew butter
- 1 cup honey
- 1 egg
- 1 pinch salt
- 1⁄4 teaspoon baking soda
- 1⁄2 cup dark chocolate chips
- Preaheat ovven to 350 degrees F (180 degrees C).
- Beat together cashew butter, honey (or syrup) and egg.
- Add salt, soda and chickpea flour, mix well and add chocolate chips.
- The dough will be sticky, but just okay to pinch off pieces, roughly roll them into balls between walnut and ping pong ball size and flatten to about 1/3 inch rounds on greased or paper lined cookie sheet.
- Bake at 350 degrees about 10-15 minutes. My first batch needed 20 minutes, the second only 10, so watch carefully - baking time depends on quality and kind of nut butter and which syrup or honey you use. The cookies get firm after cooling!
- Let cool on wire rack and store in airtight container in a cool place.