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Chocolate & Green Pea Flour Cookies

Chocolate & Green Pea Flour Cookies

Home   Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...   Chocolate & Green Pea Flour Cookies
Baking Gluten-free Green Pea Flour Green Peas Pea Flour Peas Pulses

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


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