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.

Leave a Reply

Your email address will not be published.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.


Welcome to Rogers Foods!

Proudly Milling Quality Flour And Cereal Products From Canadian Grain
For Over 60 Years

Please select an option
Retail Consumer  |  Commercial Sales