These are most moreish cookies I made of late. They are sweet, nutty and rich, with savory, salty and sour hints. The combination of chickpea flour with almond meal makes for a rich, dense, gooey cookie which I find just irresistible.
The use of olive oil and a generous pinch of salt might seem odd in a sweet cookie. But when paired with rosewater and coconut sugar it works in magical ways I cannot even begin to describe. You have to taste them to understand the beauty of flavors.
This bite right here is just cookie HEAVEN.
Rosewater and sour cherries chickpea cookies
- 1.5 cups chickpea flour
- 1/2 cup almond meal
- 1 cup coconut sugar
- 1/4 tsp salt
- seeds of 7 green cardamom pods, finely ground in a mortar and pestle
- a big handful of dry sour cherries
- 1/2 cup olive oil
- 1/4 cup water
- 2 TBSP rosewater
- Preheat the oven to 180C and line a tray with baking paper.
- Add all the dry ingredients to a bowl and mix them well – chickpea flour, almond meal, coconut sugar, salt, cardamom and sour cherries.
- Add the olive oil, water and rosewater to the bowl and mix until you get a dough.
- Scoop out and shape into cookies. Arrange the cookies on the baking tray.
- Bake between 15 to 20 minutes, until they turn golden and tantalizing cracks form on the top.
- They are gorgeous served both warm and cold!