Chickpeas cookies: egg free and without butter!
Today we prepare together some delicious cookies with chickpeas!
In fact, with Ciceris Nocciolina you can make biscuits that resemble amaretti cookies with hazelnuts.
The recipe is quick and easy, you only need a few ingredients and your home will be invaded by an unforgettable perfume!
Ingredients for 12 chickpea biscuits:
30 gr oat flour
half a teaspoon of yeast
130 gr of Ciceris Nocciolina
a pinch of salt
half a teaspoon of cinnamon
20 gr rice flour
30 gr hazelnut cream
30 gr chopped hazelnuts
30 gr stevia sweetener or raw sugar
Combine the dry ingredients (flour, baking powder, salt, chopped hazelnuts, cinnamon and sweetener to taste) in a large bowl. Add the wet ingredients (Ciceris Nocciolina and hazelnut cream) and knead quickly first with a fork, then with your hands.
Place 12 balls on a baking sheet covered with parchment paper and flatten them with your fingers to 1cm high.
Bake at 180 degrees in a convection oven for 10 minutes.
Enjoy the Ciceris chickpea cookies when they have cooled down, they can be kept for a few days in a tin box or in transparent food packaging.