Crispy chickpea cookies with cranberries and lemon candied fruits
Cooking time:
30 minutes
Active time:
15 minutes
Complexity:
Easy
Delicate inside and crunchy outside - the perfect gluten-free cookie! And the combination of the sweetness of cranberries and the refreshing sourness of lemon candied fruits adds a special piquancy to it .
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Recipe "Crispy chickpea cookies with cranberries and lemon candied fruits "
Ingredients for 15 servings
wholegrain chickpea flour
1 cup (250 ml)
coconut oil
100 g
cane sugar
6 tbsp. l.
baking powder
1 tsp
sea salt
pinch or to taste
honey or Jerusalem artichoke syrup
2 tbsp. l.
cured cranberries
70 g
candied lemon
60 g
Step 1/8
Put the dry ingredients, chickpea flour, cane sugar, baking powder and salt, into a large bowl.
Step 2/8
Mix thoroughly with a whisk or spoon.
Step 3/8
Melt the coconut oil and add to the dry ingredients. Add the honey or Jerusalem artichoke syrup.
Step 4/8
Knead homogeneous dough.
Step 5/8
Finely dice the candied lemon.
Step 6/8
Pour candied fruits and cured cranberries into the dough, mix.
Step 7/8
Roll out the dough with a rolling pin to a thickness of about 5-6 mm.
Step 8/8
Cut out the cookies using a glass and curly ramekins. Transfer to parchment or silicone mat. Bake in the oven at 180C for 12-15 minutes.
Ingredients for 15 servings
wholegrain chickpea flour
1 cup (250 ml)
coconut oil
100 g
cane sugar
6 tbsp. l.
baking powder
1 tsp
sea salt
pinch or to taste
honey or Jerusalem artichoke syrup
2 tbsp. l.
cured cranberries
70 g
candied lemon
60 g
Nutritional value per 100 g
Calories
441 kcal
Proteins
6 g
Fats
19 g
Carbohydrates
65 g
Saturated fat
14 g
Dietary fiber
4 g
Added sugar
39 g
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