Prep Time
20 minBake Time
15 minYield
3-4 dozen cookiesRating
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Loading...| 3 cups ROGERS PORRIDGE OATS ANCIENT GRAIN BLEND | |
| 1 cup chickpea flour | |
| 1/2 tsp. salt | |
| 1/2 tsp. baking powder | |
| 1/2 tsp. baking soda | |
| 1/2 tsp. cardamom | |
| 1 cup dark chocolate, chopped or chips | |
| 1/2 cup unsalted butter (can use oil) | |
| 2/3 cup brown sugar | |
| 1/4 cup molasses | |
| 1 large egg | |
| 3 tbsp. tahini | |
| 1/2 tsp. vanilla | |
| 2 bananas, mashed |
A gluten free flour combined with Ancient Grains
| 1. | Preheat oven to 350⁰F (175⁰C). |
| 2. | Place 2 cups of porridge oats in bowl of a food processor. Process until it looks like flour. Add the chickpea flour and pulse to combine. Add the salt, baking powder, baking soda and cardamom; process to combine well. |
| 3. | Transfer to a bowl and add the remaining cup of oatmeal and mix to combine. |
| 4. | Cream butter, brown sugar and molasses; process to combine. Add the egg, tahini, vanilla and bananas and beat the mixture until creamy. |
| 5. | Combine banana and flour mixtures. Mix in chocolate chunks. Cover and refrigerate for one hour or longer. |
| 6. | Drop by spoonfuls on baking sheets. |
| 7. | Bake for 15 minutes or until the cookies are puffed up but still very soft: check the underside; if it is browned, remove them from the oven. Cool a few minutes and serve. |
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