Take #4 of gluten-free cookies. This time with carrot flavour and chickpea flour. Chickpea flour absorbs the liquids well, whatever you cook with it. Thus in this recipe it’s important not to overdo with flour (of any type) and kneading the dough. It’s better to leave the dough sticky and place to chill. And even if your cookies fall apart, e.g. during transferring onto the baking tray – don’t worry, roll out the dough thicker and recut them. The cookies will harden after baking and cooling.
Makes a few dozen of cookies
Takes 1 hr (prep – 15 mins, 30 mins – dough cooling, baking – 15 mins) + cooling
1/3 cup corn/any neutral vegetable oil
155 ml milk (1/2 cup + 1 tbsp)
1 large carrot, finely grated
1 1/2 cup corn flour + a few tbsp extra
1/2 cup chickpea flour
1 cup coconut flour (ground into flour coconut flakes)
1/2 cup sugar
1 tsp cinnamon
1 tsp baking soda
squeeze of lemon
Sift the corn and chickpea flours into a large mixing bowl; mix with coconut flour, sugar, cinnamon and salt.
In another bowl, lightly whisk together the eggs, oil and milk until smooth. Add grated carrot.
Pour the wet ingredients into the dry, add baking soda mixed with lemon juice and stir until a dough starts to form. Wrap it into a plastic wrap and place to set into the fridge for at least 30 minutes.
Preheat the oven to 200°C/400°F. Line the baking trays with parchment paper.
On a generously floured working surface, roll out a piece of the dough and cut out cookies (about 5-6 mm thick). If the cookies can’t keep their shape, add a bit more of corn flour. Repeat with the remaining dough, every time flouring it and the working surface. Reroll the scraps and cut out the final cookies. Transfer the cookies onto the baking trays using a knife. Bake for about 10-15 mins or until fragrant and golden brown around the edges. Let cool on a wire rack. Eat!
Store in a cookie container.