Imagine a gluten-free healthy cookie that is soft and delicious without fat, but high in fibre. Plus it’s got some protein as well. Meet my chickpea flour, cinnamon and pumpkin Halloween cookie. It comes together really quickly. Especially if you have an air frier because then you’ll have them baked in just 8 minutes.
These are all metric measurements. Very close to the U.S. imperial measurements.
3/4 cup garbanzo/chickpea flour. Not Besan or Gram.
1/2 teaspoon baking soda
5 tablespoons of plain pumpkin puree (I used butternut squash. Worked well)
1/2 teaspoon cinnamon [I used a whole teaspoon because we love cinnamon!]
1/2 teaspoon vanilla extract
2 tablespoons of water [Use as needed. Maybe a little more or less]
A pinch of salt [optional]
PLEASE READ NOTES ON GRANULATED SWEETENER
You may use your own choice and amount of sweetener.
1 rounded metric tablespoon of date sugar (That’s dried dates made into a powder. High in fibre and tastes a bit like caramel.)
1 flat tablespoon erythritol.
1 flat tablespoon of granulated stevia.
Some small raisins for eyes, or use dairy-free chocolate bits
Preheat oven to 350F/180C
Combine dry ingredients and mix very well
Then add all the other ingredients to form a thick dough
If you have time, place it into the fridge because it makes it easier to handle later on
Line a baking tray with parchment paper or a silicon mat
Roll the chilled dough into a sausage shape and cut into 8 equal pieces
Roll the 8 pieces into either a round ball to be flattened into a traditional cookie shape
Or make ghost shapes such as mine
Add two eyes on each cookie
Place them onto the lined tray and off they go into the oven.
Bake them for around 12 minutes. They should get a good colour around the edges.
When they come out of the oven, they will be very soft.
Press them down a little to make them flatter.
HERE’S THE TRICKY BIT:
It needs sweetness.
Chickpea flour is strong in taste and this recipe needs some granulated sweetener added to it.
Please use your favourite option[s]
I used 1 rounded metric tablespoon of date sugar (That’s just dried dates made into a powder. High in fibre and tastes a bit like caramel.)
I also used 1 tablespoon of erythritol.
Plus 1 tablespoon of granulated stevia.
Keywords: Healthy Cookie