Cookie lovers are going to fall in love with these crunchy texture, a golden color and a lot of lemon flavor. When grating the lemon, yes, you have to use only the yellow part because the white part is very bitter (if you don’t have lemon, they will be just as delicious with lime). These lemon cookies with chickpea flour and oatmeal are ideal to have in a jar in the kitchen and have as a snack or for breakfast. Thanks to the legume and oat flour, they are of good nutritional value and concentrate vegetable protein and dietary fiber. However, in the case of not having chickpea flour, only whole wheat flour can be used.
First of all, turn on the oven at 180ºC. While it heats up, in a bowl we mix dry ingredients: chickpea flour, ground oats, whole wheat flour, grated coconut, chemical yeast and lemon zest.
We integrate and then add the liquids: sunflower oil, lemon juice, stevia, vanilla essence and water. Add a pinch of salt to enhance the flavor. With the help of a wooden spoon, we mix and finish integrating everything by hand.
With your hands or a spoon, we form 16 balls with the dough and we accommodate in an oven tray with kitchen paper or silpat. Flatten each ball with a floured or slightly damp fork.
We cook for 10 minutes until lightly golden on the bottom. Leave the cookies on the tray for one minute and transfer to a cooling rack before serving. In this way, they will have more body.
Photos | Direct to the palate
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