These cookies were inspired by: http://www.valisesetgourmandises.com/vegan-chickpea-flour-chocolate-chip-cookies/#.WN_VyCMrJO0
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Making these cookies triggered a contemplative moment for me. Of course, people love baking cookies because they taste delicious. But, perhaps more critical, cookies blend up in no time and super easily. Ok, I know that’s no great revelation, but I’ve never truly got that before, like in my soul.
I’ve been baking cakes for my “becoming a better baker project” and they take a lot of time. Cakes also use large amounts of sugar, butter, eggs, and flour. When I took a break from the project and baked these cookies with none of the aforementioned ingredients and in literally under 30 minutes, I experienced an instant cookie love. I felt it in my soul, easy and delicious, not to mention frugal and sustainable, but that also relates to ingredient choices. (Click here if you would like to read more about my project.)
I’ve also decided cookies champion powdered herbs better than any other herb form like tea, syrup, extractions etc. Teas, syrups, honey seem to disrupt batter proportions creating liquid imbalances. Concentrated extractions are added in such small amounts, you may not even know they are there. There may be solutions, but I’m still working them out.
So, two discoveries in one cookie, I like that. Still in progress… uncovering ultimate ways to bake with alternative flours, sweeteners, and moistening ingredients.
| Servings | Prep Time |
| 24cookies | 25minutes |
| Cook Time |
| 8-10minutes |
|
|
- 2/3 cup (165g) garbanzo bean flour, chilled I used Bob's Red Mill
- 1/4 cup (50g) granulated organic sugar
- 1 teaspoon baking soda
- 1/4 tsp salt
- 1 tablespoon tulsi, powdered
- 1/3 cup coconut oil, melted
- 1/3 cup maple syrup
- 2 teaspoon lime juice
- 2 teaspoon vanilla extract
- 1/3 cup chocolate chips
- Place garbanzo bean flour in refrigerator to chill for at least 30 minutes. This will help the cookies to keep their shape while they are baking.
- Line two baking sheets with parchment paper. Adjust oven racks so rack is in center of oven. Preheat to 350°F.
- In large mixing bowl, combine flour, sugar, baking soda, salt and tulsi powder.
- Place coconut oil in a medium sized mixing bowl and if hardened, microwave for a few seconds until turns to liquid. Add maple syrup, vanilla extract, and lime juice. Stir to combine.
- Pour wet ingredients into dry and mix well with wooden spoon. If batter seems to dry, add a bit more lime juice.
- Stir in chocolate chips.
- Using a tablespoon to measure batter, roll with hands into balls. Place on baking sheet and press down gently with fingers.
- Bake 8-10 minutes, checking after 8 minutes to make sure cookies are not overcooked. They should still be soft and will harden as they cool. Cool on wire racks.
** Using organic ingredients whenever possible will make your baked goods all the more nourishing. For these cookies, use organic sugar, flour, coconut oil, maple syrup and lime juice if available.
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