Bereshtook (Gram flour cookie). Tip: I strongly recommend that you weigh the chickpea flour rather than use dry cup measures. It is very easy to overload the measuring cups, which can lead to dry cookies. If using measuring cups, very lightly spoon in the. At the end of this process the flour should be fragrant and a few shades darker. Whether you are vegan, gluten-free, allergic to eggs, or simply like new and exciting foods, this is one ingredient that you need to start using in your cooking and baking!
The little perk to leading a healthier lifestyle is that I've found ingredients to satisfy my sweet tooth outside of the typical sugar and butter.
Examples include coconut sugar and grain free flours; both happen to be used in these chickpea flour chocolate chip cookies.
Yes, that's right: chocolate chip cookies made from chickpea flour.
You can cook Bereshtook (Gram flour cookie) using 6 ingredients and 7 steps. Here is how you cook that.
Ingredients of Bereshtook (Gram flour cookie)
- It's 1 glass of and a half gram flour.
- Prepare 100 gr of butter.
- Prepare 1/4 glass of sugar.
- Prepare 1 teaspoon of cardamom powder.
- It's of Dark and white chocolate.
- Prepare 2 tablespoons of oil.
This gluten-free favorite is low in carbs and high in healthy fats and fiber. Best Used For: Cookies, muffins, pancakes, biscuits, and bread. I tried Lemon Drop , Oatmeal , and Chocolate Chip flavors. Choose from our decorated bouquets featuring large cut-out cookies, our chocolate chip cookie grams with colorful cellophane wrappers, or cookie assortments arranged in unique containers like rocking horses.
Bereshtook (Gram flour cookie) instructions
- Melt the chocolates with a microwave method: cut the chocolates into pieces, heat the water on a low fire, keep the chocolates pieces on top of the water with a good distance until the chocolates melt all the way. Then add the oil to the melted chocolate and mix them well..
- Fill your silicone mold with the melted chocolate and put it in the refrigerator to get cold and solid..
- Sift the gram flour and stir fry it on a low fire. Then add the sugar and cardamom powder and stir them constantly till the sugar melts. Then add the butter and keep stirring. You will see that it condenses and solidifies. Then you can turn the fire off..
- Let your dough to get to a normal temperature (it shouldn’t be hot because it would melt the chocolate and it shouldn’t be very cold because the chocolate wouldn’t stick to it). Then add the dough to your silicone mold (previously filled with the chocolate), soften the surface and leave it in the refrigerator for around 1 hour..
- After 1 hour remove the cookies from the molds and serve them. Bon Apetit!.
- Note: you can color your white chocolate with any kind of color additives..
- This recipe has been published on Cookpad Farsi by Mahnoosh. To see the recipe in original language please click on: https://bit.ly/2FQyL9E.
They're crispy on the outside, melt in your mouth soft on the inside - oh, and they're gluten free! Chocolate chip/chunk cookies are my true weakness in my life. I love them fresh and warm right out of the oven. Chickpea flour, also known as besan or gram flour, is popular in Indian and Middle Eastern cooking and has a characteristically nutty flavor, especially when toasted as it is here. Though Persian chickpea cookies, known as nan-e nokhochi, are traditionally made with canola oil or butter, I used coconut oil, which worked perfectly.