One word to describe these: AMAZING.
These came into existence when I was searching to make a grain and nut free cookie. I came out with a healthy, high protein cookie-muffin-scuffin-mound-nougget. YES. Dense yet satisfying.. they quickly disappeared!
Chickpea flour, also known as gram flour is a new exciting world waiting to be explored. How many people have thought of this ingredient past hummus? I can’t wait to try it in a pizza crust.
Chickpea Flour Coconut Chocolate Cookie-Muffins:
1 cup chick pea flour
1 small container of unsweetened applesauce (4 oz)
1 tbsp ground flax
2 tbsp water
2 tbsp honey + more for drizzle (you can use more for sweeter)
1/4 tsp vanilla extract
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp baking powder
handful dark chocolate chips
handful raisins
handful shaved coconut (coconut chips)
Combine the flax and water in a bowl and set aside for a few minutes to thicken, mix the dry ingredients together in a large bowl. In a smaller bowl (or your bowl with the flax) combine the wet ingredients then add everything to the dry and stir until combined. Stir in the raisins, chocolate and coconut last. I spooned my batter into a mini muffin tin, any size will work and baking times will vary. At 350 degrees bake for around 20-30 mins depending on your oven. Keep an eye out, when they begin to get golden and crispy around the edges they are done.
Happy Monday ~
okay cool