I’ve been going thru effortless savory recipes, and knew it was time for something on the sweet side! In recent years everyone has been becoming infatuated with the brown butter concept. While sometimes it can be hard to detect in recipes making it a waste of your time, the flavor seems to shine thru in cookies! That being said, I was curious about the concept and knew I could make a great batch, and even use chickpea flour!! In recent months I’ve been going thru every category to ensure that I have an array of options. Believe it or not, I didn’t have enough cookies. Honestly though, can you ever have enough cookie recipes? lol, no, the answer is no!
So I’ve been exploring more concepts with chickpeas and loved these chickpea cookies made with whole chickpeas. Since those worked, I was curious as to what you could do with chickpea flour. I typically use that flour only to make falafels. However, I felt if you can use whole canned chickpeas, which are usually overpowering, you had to be able to use the flour, and I was right!
What’s fab about these cookies, is everything! They are are quick, easy, affordable, gluten free, low sugar, pack tons of flavor, pack brown butter, pack texture, features stevia sweetened chocolate chips, they are crispy like REAL cookies, they don’t taste like beans, these are perf for any season, it makes the perfect amount of cookies, and they were tested and approved by countless people who are not vegans!
If you love innovative recipes that feature staple pantry ingredients, you have to try these new vegan Gluten Free Vegan Brown Butter Cookies!
Mix the flax seed meal and water in a shallow dish and allow to thicken, 5-7 minutes.
Browning Butter: Add vegan butter to a large saucepan and place over medium heat. The butter will begin to crackle, and then eventually foam. Continue to whisk constantly during this process. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for 10 minutes or until cool enough to touch.
In another bowl add the other wet ingredients, maple syrup, cooled melted brown butter, vanilla, sugar, and sugar.
Refrigerate the dough for 30 minutes or longer to firm up.
Remove from fridge, if still too stick you can add more chickpea flour, 1 tsp at a time.
Preheat the oven to 350. Line a baking sheet with parchment paper.
Roll the dough into cookies using 2tbsp of dough or 3 for larger cookies. Lightly press down on them.
Place cookies 2 inches apart as they will spread. Bake for 10 to 15 minutes or until cookies are golden around the edges and fully spread.
Allow the cookies to cool for 10-15 minutes the place on a cooling rack for another 15 minutes to further firm up. If you struggle with yours firming up or they become less firm days later, just store in the fridge!