Chickpea Flour Pumpkin Cookies

After buying two pounds of chickpea flour, I suddenly had a safety net of it to experiment.  It was a tossup between this and brownies.  Brownies are hard to sell as a breakfast option, but they would have met the nutritional criteria.  Maybe next week.

And then I couldn't find a recipe for what I wanted to make.  Fine, I found the closest thing Google had and swapped out ingredients.

I got a little impatient waiting for the batter to thicken and added another 1/4 C of chickpea flour.  What that gave me was a little more of a scone than a cookie.  If I had simply left the batter to set up for another hour, they would have spread out more.  The taste is the same, just a slightly different texture.  This is to explain why the photos may not match the posted recipe's final result.

What I forgot while subbing pumpkin for the oil was that these are low-fat.  Just the egg and whatever naturally occurring oils there are in the grains.  And while it looks like a lot of honey on paper, this made a lot of cookies.  They aren't overly sweet, and benefitted from the white chocolate coating I put on some.  Not bad for a high-fiber snack or portable breakfast option.

1/2 C rolled oats
1-1/2 C chickpea flour
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1 egg
*1/2 C pumpkin purée
*1/3 C honey
1 tsp vanilla
Up to 1/2 C mix-ins like raisins or chips, optional
Chocolate or sugar glaze, optional

1.  If desired, pulse oats in a food processor with the salt to make a coarse oat flour.  This can also be made with regular oats.

2.  In a medium bowl, combine oats, chickpea flour, baking soda, baking powder, salt, cinnamon, and nutmeg.  Separately, whisk together egg, pumpkin, honey, and vanilla.

3.  Stir together wet and dry mixes into a batter.  Refrigerate until thickened, about 2 hours and up to eight.  Stir after an hour to make sure everything is evenly mixed.

4.  Preheat oven to 350º.  If desired, stir in any mix-ins like nuts, dried fruit, coconut, chips, etc.  Scoop generous tablespoons onto parchment-lined cookie sheets.

5.  Bake 15-18 minutes, until lightly browned and starting to firm up.  Cool 2 minutes, to make them easier to handle, then cool on a rack.  If desired, drizzle or dip in a glaze once cooled.

Makes about 18

Difficulty rating  :)