Lemon Chickpea Flour Shortbread Cookies (V, GF)

Melt in your mouth lemon chickpea flour shortbread cookies will convince you of the joys of chickpea flour baking! They are vegan, gluten-free & grain-free.

Chickpea Flour Cookies

If you think chickpea flour is only for savory baking and cooking, think again: it is wonderful for cookies, too.

Chickpea flour is used for many types of sweet, including cookies, throughout Southeast Asia and North Africa for centuries. One of the most satisfying options is a rose-scented, clover-shaped cookie from Iran known asNan-e nokhodchi. It is delicate and unique, but is similar to English shortbread cookies.

This lemon cookie recipe is a cross between the two, and the results are simply smashing. If you are having difficulty wrapping your brain around sweet baking made with chickpea flour; wrapping yourmoutharound one these cookies will convince you.

Recipe Benefits

• Vegan (egg-free, dairy-free)
• Gluten-free
• Grain-free
• Straightforward to make

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• chickpea flour(also called garbanzo bean flour, ceci flour, or besan)
• ground cardamom(see notes for options)
• salt
• natural cane sugar(see notes for options)
• plant based butter/margarine sticks(not tub-style vegan butter)
• finely grated fresh lemon zest
• vanilla extract

Step by Step Instructions

Note that the complete instructions are also in the recipe card below.

• In a medium bowl, whisk together the chickpea flour, cardamom, and salt.
• In another medium bowl, blend the plant butter and sugar together with an electric handheld mixer, set on low speed, until completely blended and smooth. Add the lemon zest and vanilla extract. Blend until combined.
• Add the chickpea flour mixture to the plant butter mixture. Mix on low speed until a cohesive dough forms.
• Place a long sheet of plastic wrap on countertop. Transfer dough to middle of paper and roughly shape into a 2-inch wide log. Use the wrap to further roll and compact the dough into a log. Twist the ends to tightly seal.
• Refrigerate the dough log for 1 hour (or until firm) or up to 24 hours.
• Preheat the oven to 325F (160C). Line a large baking sheet with parchment paper.
• Unwrap the dough log onto a cutting board. Slice into 24 rounds. Place the rounds 2 inches apart on the prepared baking sheet.

• Bake the cookies in the preheated oven for 13 to 18 minutes until pale golden. Remove from oven and leave on the cookie sheet for 2 minutes.
• Transfer the lemon chickpea flour shortbread cookies to a cooling rack to cool completely.

FAQ

• How should I store the cookies?Store the cookies in an airtight container at cool room temperature for up to 1 week, the refrigerator for 2 weeks, or the freezer for up to 6 months.
• What can I use in place of natural cane sugar?An equal amount of regular granulate white sugar can be use din place of the natural cane sugar.
• Can I use other gluten-free flours (e.g., cassava flour, coconut flour or almond flour) in place of the chickpea flour?No, this recipe will only work with chickpea flour.

Flavor Variations

The options for variation are broad! Here are some ideas to get you started:

• Spices:Omit the cardamom altogether, or replace with the sweet spice you prefer, such as cinnamon, ginger, allspice, or pumpkin pie spice (note: omit the lemon zest, too, if using anything other than ginger for the options).
• Flavorings:Replace the lemon zest with orange zest or lime zest, or omit the zest altogether and add more vanilla extract or use 1 teaspoon of almond extract.
• Sugars:Use an equal amount of coconut sugar or brown sugar (omit the lemon zest) for a mild molasses flavor.
• Herbs:Add 1 teaspoon of minced fresh rosemary leaves or thyme leaves in place of the cardamom.