Chickpea Cookie Dough Recipe | The ULTIMATE Guide - From My Bowl (2024)

FAQs

What are the benefits of chickpea cookies? ›

Chickpea cookies are a healthier alternative as they are rich in protein, fiber, and essential nutrients. They offer a lower glycemic index and can help in managing blood sugar levels better than traditional cookies.

To substitute, you can use almond flour for chickpea flour in a 1:1 ratio. Almond flour tends to be more moist, so you might need to adjust the liquid content in your recipe slightly.

For cutout cookies: If you're chilling it for just an hour or two, feel free to refrigerate the dough in the bowl you mixed it in. For longer storage, we recommend forming the dough into a large round, then wrapping it in plastic wrap. This will protect the dough from any potential aromas in the fridge.

One option is to add milk, water, or another liquid until the dough is the right consistency. You can also try adding melted butter or shortening. If your dough is still too dry, you may need to add more flour. If your cookie dough is too dry and crumbly, you can try adding more fat to it.

You can eat at least one serving (28 grams) of chickpeas per day. However, don't eat more than 70 grams a day since that can cause adverse side effects. If you consume too many chickpeas, some side effects you may get include bloating, nausea, and gas. It's important to remember that chickpeas should not be eaten raw.

A post on O Chef discusses the chemical reaction that turned my cookies green: All plants contain chlorogenic acid, mostly in the stems and leaves, but sunflowers also have it in the seeds. A spokeswoman for Red River Commodities says that SunButter does indeed turn cookies and other baked products green as they cool.

The thing to remember about chickpea flour is that it is naturally dense. It also has a stickier texture than wheat-based all-purpose flour when you add it to liquid. As a result, it works well as a binder in recipes to replace heavy flours like rye or teff – use it in a 1:1 ratio.

Chickpea flour is just what it sounds like: a flour made by grinding dried chickpeas into a fine, pale golden powder.

So, if you are going to use chickpea flour in a recipe that calls for all purpose flour, use half. For example, if the recipe calls for 1 cup of all purpose flour you would then just use 1/2 cup chickpea flour.

Popping your dough in the fridge allows the fats to cool. As a result, the cookies will expand more slowly, holding onto their texture. If you skip the chilling step, you're more likely to wind up with flat, sad disks instead of lovely, chewy cookies. Cookies made from chilled dough are also much more flavorful.

Do you flatten cookie dough before baking? ›

If the dough is chilled before baking then the cookies will be slightly more rounded, so if you want slightly flatter cookies then bake them as soon as you have mixed up the dough. But we would not recommend flattening the cookies completely as this will affect the texture.

Refrigerating the dough allows the flour to fully hydrate and helps to make the cookie dough firmer. Firm dough prevents the cookies from spreading too much, which is why chilling the dough is a crucial step for cut-out and rolled cookies.

Try using baking powder instead of baking soda. Baking soda encourages spreading while baking powder puffs the cookies up. If your recipe calls for 1 teaspoon of baking soda, you would use 3 to 4 teaspoons of baking powder. Caution: This could result in an unwanted flavor shift.

Soft – Dough that's “soft” or “runny” can be thickened by adding one or two tablespoons of flour to your mix. This will help keep your batch from “Spreading” and coming out of the oven looking like flat, not-so-cookie-like puddles.

The lower the protein, the softer your cookies will be. All-purpose flour is a medium-protein flour, making for mediumly-soft cookies. Cake flour is low in protein and you can substitute it into cookie recipes for all-purpose flour 1:1. The results will be very tender cookies.

Chickpeas are high in fiber, protein, and healthy fats and have a low GI. Potential benefits of chickpeas include helping control blood sugar, manage weight, and support heart and gut health.

Beyond fiber and protein, chickpeas provide folate, a B vitamin necessary for protein metabolism, maintaining cell health and function and preventing birth defects. A half cup of canned chickpeas provides 141 micrograms of folate, helping you achieve about 35% of your daily needs (400 mcg/day).

Chickpeas are rich in fiber and protein. They contain several key vitamins and minerals. Some benefits of chickpeas may include helping reduce the risk of type 2 diabetes, and supporting brain and nervous system function. Chickpeas, or garbanzo beans, are a type of legume.