Warm cookies. Cup of tea. Happy days!
(Or coffee. Whatever’s your favourite cookie tipple.)
We really enjoyed these crisp and chewy cookies, the flavours of toasted walnuts and maple syrup are a delicious pairing. This is a recipe I created because I love to bake with oats, I love making things gluten-free where ever possible (I find it a fascinating corner of baking) and I just felt like a little sweetness in the BHK. Riding a cookie raft down the rooibos river.
You know the combo of walnut and maple works, you know caramelised brown sugar and oats are going to be good, the gram flour is a curve ball for most, but trust me, they have a lovely soft and chewy texture. No one will know chickpeas were involved.
Everyone will gobble these cookies!
Is you’ve read this blog before, you know I love gram (chickpea/ garbanzo) flour. Full of awesome nutrition and very versatile, it’s a great flour to keep as a staple. Make quick flatbreads, use in vegan omelettes/ quiches, it makes a delicious tofu (called nofu!), use in baking cakes and breads, as well as being used in the cuisines of the Indian Subcontinent. You’ll also find it being traditionally used in Europe, dishes like Farinata (Italy) and Socca (France) are delicious, it also pops up in North African and Spanish dishes occasionally. It adds a slightly nutty flavour and is generally higher in fibre and protein than other flours. Have you ever heard of other uses for gram flour?
You’ve probably made cookies before, so these will be as easy as apple pie. You really just need to mix everything together and pop them onto a baking tray. The neater the cookie balls, the less cracks in them, the neater the final cookies will be. But it doesn’t really matter. Do bake them until they get a nice deep, caramelised colour. Then you know they’re ready.
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I hope you’re well today and you fancy these cookies. You’re gonna love ’em!!
1 tablespoon of plant milk will make all the difference here. Without the dash of plant milk, the cookies will be crunchy and rich, the little splash of plant milk brings the cookies to a softer, more chewy place. Add just a small amount at a time, too much and you’ll have mini cakes, not cookies on your hands.
Use any oats, except oat groats, which are really different. I used nice big porridge oats.
No gram flour? Use a gluten-free flour mix or plain white wheat flour is also fine.
Walnut and Maple Cookies – Gluten-free, Vegan
The Bits – For 12-14 cookies
125g oats (gluten-free or other)
150g gram/ chickpea flour
75g walnuts (roughly chopped)
1 teas baking powder
1/2 teas sea salt
1 teas ground cinnamon
140g light brown sugar
160ml lightly flavoured oil (cold-pressed)
4 tbs maple syrup
1 teas vanilla extract
1 tbs plant milk
Preheat a fan oven to 180oC.
In a bowl, mix together all of your dry ingredients.
Mix together you sugar, oil, maple syrup and vanilla extract.
Stir your wet bits into your dry, combine all well. Then add a magic dash of plant milk, to form a dough that holds together.
With slightly wet hands (the dough won’t stick as much), roll your dough into small balls, the size of a large walnuts (the ones with shells on). Press these balls onto a baking tray to form fat, neat discs, like chunky little ice hockey pucks.
Place in the oven on a middle shelf and bake for 12 -14 minutes. Until the cookies turn a dark, golden colour all over. They will firm up when cooled.
Remove from the oven and, using a spatula, place the cookies onto a wire rack to cool.
Enjoy! We loved these warm with vanilla ice cream!!
Oats are a real genius food. Really beneficial for heart health and they’ve loads of iron, fibre and bags of minerals and anti-oxidants. It’s a great idea to eat oats often, why not try sneaking them into cookies?