Apricot Chickpea Flour Cookies – a delicious recipe with butter, brown sugar, ground cinnamon, salt, flour, almonds. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Set your oven to pre heat at 375 F /180 C degrees.", "In a bowl, thoroughly mix the all-purpose flour, chickpea flour, baking soda , salt and cinnamon.Set aside.", "Add butter and sugar in a mixing bowl and whisk for two to three minutes until light and fluffy using your egg beater.Do not over whisk.", "Add the flour mix to butter and sugar mixture and fold softly just to bring everything together.Do not knead.", "Divide the dough into about 24 equal parts and make them into balls.", "Line your cookie sheet with wax paper/aluminium foil and lay the cookies on the sheet about 1/2"" apart from each other.Lightly press each ball to about 1/2"" thk. Put few almonds [if using] press them on to the balls gently.", "Bake at 375 degrees for about 10 to 14 minutes or until cookies are lightly gold brown.Mine took 11 minutes sharp.", "Remove the sheet from the oven. Let the cookies cool down for two to three minutes before taking them off the cookie sheet"]
500
kcal
Calories
27
g
Fat
55
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup unsalted butter at room temperature but not melted, 1/2 tablespoon dark brown sugar cup+ 2, 1/4 teaspoon ground cinnamon, 1/4 teaspoon fine sea salt [recommended], and more.
Yes, Apricot Chickpea Flour Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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