Rosewater and sour cherry chickpea cookies

Tales of a Kitchen | Rosewater and sour cherry chickpea cookies

Tales of a Kitchen | Rosewater and sour cherry chickpea cookies

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.

Tales of a Kitchen | Rosewater and sour cherry chickpea cookies

Tales of a Kitchen | Rosewater and sour cherry chickpea cookies

This bite right here is just cookie HEAVEN.

Tales of a Kitchen | Rosewater and sour cherry chickpea cookies

Rosewater and sour cherries chickpea cookies

Makes 7-8

Ingredients

  • 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

Steps

  1. Preheat the oven to 180C and line a tray with baking paper.
  2. Add all the dry ingredients to a bowl and mix them well – chickpea flour, almond meal, coconut sugar, salt, cardamom and sour cherries.
  3. Add the olive oil, water and rosewater to the bowl and mix until you get a dough.
  4. Scoop out and shape into cookies. Arrange the cookies on the baking tray.
  5. Bake between 15 to 20 minutes, until they turn golden and tantalizing cracks form on the top.
  6. They are gorgeous served both warm and cold!
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