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Chickpea-Tahini Cookies

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Nutty and quick to mix, these chickpea-tahini cookies are perfect for busy mornings, school snacks, or easy desserts. A more protein-rich alternative to traditional sugar cookies.

Ingredients

Scale
  • 1 1/2 cups (180 g) chickpea flour
  • 1/2 cup (125 g) tahini, well-stirred
  • 1/2 cup (100 g) granulated sugar or coconut sugar
  • 1 large egg (or 1 flax egg = 1 tbsp ground flax + 3 tbsp water, mixed and rested)
  • 1/4 cup (60 ml) neutral oil or melted butter (optional)
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/4 tsp fine sea salt
  • 1/2 cup (75 g) chocolate chips or chopped nuts (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk tahini, sugar, egg (or flax egg), oil (if using), and vanilla until smooth and slightly glossy.
  3. In a separate bowl, stir together chickpea flour, baking powder, and salt.
  4. Fold the dry mix into the wet ingredients until there are no streaks of flour; do not overmix.
  5. If the dough is stiff, add 1 tablespoon of water or plant milk.
  6. Fold in chocolate chips or nuts if using.
  7. Scoop rounded tablespoons of dough onto the baking sheet about 2 inches apart, and gently press to flatten.
  8. Bake for 10–12 minutes, until the tops show small cracks and the edges are just beginning to color.
  9. Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For a vegan version, replace the egg with a flax egg and use coconut sugar. For a softer cookie, replace 2–3 tablespoons of chickpea flour with oat flour. Store in an airtight container for up to 3 days at room temperature.

Nutrition

Find it online: https://www.tastysavvy.com/my-little-bakery-bakery/