Mince Pie Chickpea Flour Cookies
Cookies and mince pies are two of our favourite things, so we are loving these cookies as a festive snack or after-dinner treat. They are soft and chewy on the inside and slightly crispy around the edges - just how we like them. If you prefer more of a biscuity cookie, just bake them a little longer.
These cookies are made with chickpea flour so are higher in protein and fibre than most cookies. Chickpea flour is also gluten-free, meaning they can be enjoyed by those following a gluten-free diet. They are also vegan-friendly, using a flax/chia egg or aquafaba as an egg substitute.
What you'll need :
- 115g chickpea flour (1 1/4 cup)
- 85g coconut sugar (1/2 cup)
- 50g mixed peel
- 50g chopped apricots
- 50g cranberries
- 120ml coconut oil (1/2 cup), melted
- *1 flax/chia egg or 3 tablespoons of aquafaba (the liquid from a jar of chickpeas)
- 3g baking soda (1/2 teaspoon)
- 6g ground cinnamon (2 teaspoons)
- 3 grams sea salt (1/2 teaspoon)
- Pinch of nutmeg
- Zest of 1 orange
How to make them:
1. Preheat oven to 175 degrees C and line a baking tray with baking paper or a silicone baking sheet
2. Make your flax/chia egg if using, or drain 3 tablespoons of aquafaba from a jar of chickpeas if using that instead
3. Melt the coconut oil in a pan over a low-medium heat or using a microwave, then transfer to a bowl and add the coconut sugar, flax/chia egg or aquafaba and orange zest. The texture should be like caramel
4. In a separate bowl, whisk together the chickpea flour, baking soda, cinnamon, salt and nutmeg. Pour the wet mixture into the dry and stir to combine, you may need to use your hands. You are looking for a thick and sticky batter that should hold together
5. Fold through the dried fruit, reserving a little of each to sprinkle on top of the cookies. Then, spoon the batter onto the lined baking tray. You should get about 8 cookies, depending on the size you make them. Leave a little space between them as they will spread out a little as they bake
6. Bake for 8-10 minutes until the cookies are golden around the edges, then allow them to cool completely which allows them to firm up
7. Store in an air-tight container on the side for up to 3 days, in the fridge for up to 2 weeks, or freeze for up to 3 months.
Enjoy, and please do tag us on Instagram if you make this recipe!
