Chocolate & Green Pea Flour Cookies

Chocolate & Green Pea Flour Cookies

by Carol Kearns

This unusual but simple recipe for sumptuous gluten-free cookies was created by illustrator Carol Kearns, whose work can be found in her online Etsy shop TheMuseumShelves.

This recipe is so quick and easy to make yet the resulting cookies are surprisingly decadent with a rich chocolatey flavour and a lovely slightly squidgy centre. Using Hodemedod’s British grown and milled green pea flour (currently 25% off!) means that they are also gluten-free though no-one, to date, has guessed that they are made with pea rather than wheat flour.


I was inspired to add the pistachios because of the beautiful colour of the green pea flour but these cookies are wonderfully adaptable, so give them a whirl with hazelnuts and white chocolate, or substitute glacé cherries or dried apricots for the nuts.

Delicious with a cup of tea or coffee you could also serve them for pudding - still slightly warm from the oven - with a scoop of ice-cream!

Makes 12 generous cookies

Ingredients

  • 125g Unsalted butter, softened
  • 100g Soft light brown sugar
  • 1 Medium egg, lightly beaten
  • 1 tsp Vanilla extract
  • 200g Green pea flour or other pulse flour
  • 2 tsp Gluten-free baking powder
  • 25g Cocoa powder
  • 50g Pistachios, roughly chopped
  • 75g Gluten-free dark chocolate, chopped

Method

  1. Preheat the oven to 160°C/Gas 3 and line a large baking sheet with a non-stick liner.
  2. Beat the butter and sugar together until pale and fluffy using either an electric hand mixer or a wooden spoon. Add the egg and vanilla extract and beat well.
  3. Sift the flour, baking powder and cocoa into the bowl and add the pistachios and chocolate. Use the back of a wooden spoon to work the mixture until all the ingredients are combined. (Initially it will seem too dry but persevere and the ingredients will come together.)
  4. Use two dessert spoons to place 12 equal portions of the mixture onto the baking sheet, spaced well apart. Use the side of one spoon to flatten the mixture slightly.
  5. Bake on the middle shelf for about 12-15 minutes. The cookies are cooked when the edges are baked but the centre still looks a little soft and under-done.
  6. Leave the cookies to firm up on the baking sheet for a few minutes before transferring with a palette knife to a wire rack to cool completely.



Carol Kearns
Carol Kearns

Author



Leave a comment

Comments will be approved before showing up.


Also in Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...

Barley & Lentil Mejadra
Barley & Lentil Mejadra

by Sarah Cotterell and Aitana Infante

Mejadra - or Mujaddara - is a simple but perfect store cupboard combination of lentils, rice or another grain, spices and crispy onions. You can find subtle variations across the Middle East but each is equally comforting and delicious. This version uses Hodmedod's Pilau Mix #2 in which the nutty emmer grains make a delicious British-grown substitute for the more usual rice, alongside our earthy olive green lentils.

Read More

Mushy Pea, Parsnip & Potato Cakes
Mushy Pea, Parsnip & Potato Cakes

by The Cook and Him

These pea, parsnip and potato cakes from The Cook and Him are great for breakfast, lunch or dinner. Marrowfat peas are best known as the traditional pea for making mushy peas though they're also fantastic in soups, dips and casseroles.

Read More

Chocolate, Tahini & Brazil Nut Granola Bars
Chocolate, Tahini & Brazil Nut Granola Bars

by Amy Oboussier

A splendid diversity of flakes, nuts and seeds goes into these easy granola bars, easily adding up to over 12 plant species depending on the mix you choose. This is a great recipe to make with our Granola Bundles.

Read More