Chickpea Shortbread Cookies with Clementine Sugar

Chickpea Shortbread Cookies with Clementine Sugar | ourfourforks.com

Before the holidays, Isabel visited me in Boston. Since she’s basically vegan, she is used to lugging around some staple food items just in case she can’t eat what’s served: Larabars, almonds, chestnuts, and, this time, chickpea flour. Why chickpea flour? Socca. Made into a pancake or crepe from just chickpea flour and water, it’s simple to make to accompany any meal.

Inspired, I picked up my own bag of chickpea flour this weekend and decided to experiment a bit. I made socca (with some cumin at Isabel’s suggestion), but I also made chickpea shortbread cookies. Chickpea flour, also known as besan or gram flour, is popular in Indian and Middle Eastern cooking and has a characteristically nutty flavor, especially when toasted as it is here. Though Persian chickpea cookies, known as nan-e nokhochi, are traditionally made with canola oil or butter, I used coconut oil, which worked perfectly.

Chickpea Shortbread Cookies with Clementine Sugar | ourfourforks.com

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