Gluten Free Cashew, Chickpea, Choc Chip Cookies – a delicious recipe with chickpea flour, smooth cashew butter, honey, egg, salt, baking soda. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preaheat ovven to 350 degrees F (180 degrees C).
2
Beat together cashew butter, honey (or syrup) and egg.
3
Add salt, soda and chickpea flour, mix well and add chocolate chips.
4
The dough will be sticky, but just okay to pinch off pieces, roughly roll them into balls between walnut and ping pong ball size and flatten to about 1/3 inch rounds on greased or paper lined cookie sheet.
5
Bake at 350 degrees about 10-15 minutes.
6
My first batch needed 20 minutes, the second only 10, so watch carefully - baking time depends on quality and kind of nut butter and which syrup or honey you use.
7
The cookies get firm after cooling!
8
Let cool on wire rack and store in airtight container in a cool place.
850
kcal
Calories
55
g
Fat
86
g
Carbs
8
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 7 ingredients. The key ingredients include: 1 cup chickpea flour, 1 cup smooth cashew butter, 1 cup honey, 1 egg, and more.
Yes, Gluten Free Cashew, Chickpea, Choc Chip 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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