Chickpea flour is full of fiber and protein, unlike traditional flour. The goal here is to reduce processed ingredients for a healthier cookie. Enjoy!

There are recipes for chickpea cookie dough everywhere on pinterest. This is my own version which I like very much. You can't really taste the chickpeas. The "dough" should be refrigerated and served cold. It has a very similar consistency to ice cream! (but if you store it in the freezer it's gonna freeze rock solid and will need thawing).

I originally made these cookies with kinako, but lately I have been making them with barley flour instead.Caution: The ingredients are adjusted to suit barley flour. Making these with kinako requires different amounts and processes, so be careful!Step 2: It's rather difficult to clump the dough together, so you can add a little bit more soy milk if you like. Don't add too much or it will probably become too tough.If you change the flours to 50 g barley flour and 50 g regular flour, it will really bring out the aroma of the barley flour, but the dough will be harder to work with. Either way is okay. Recipe by Soraten mama

#wheatflourrecipecontest#4weekschallenge

I made this recipe for kids who are allergic to wheat.You don't have to add grated yamaimo yam, but if you want to form shapes, yamaimo yam makes the dough stretchy and easy to handle!! If you're serving these to people with milk allergies, you can use margarine instead of butter! Recipe by yushuryo

#FIHRCookPadContest

When making some chocolate bread, I forgot to add the water into the bread maker and it came out crispy like a cookie.The dough will be different depending on the kind of bread flour and chocolate you decide to use.If the dough becomes sticky, add some more bread flour. If it becomes powdery, add some vegetable oil.If you let the dough chill for too long, it will harden and become too difficult to cut!!If you force it while cutting, the dough will crumble. Recipe by okeipon

I have been making nothing but okara cake recently, and wanted to eat lots of cookies. But i wanted to keep the calorie count low. That limits on what ingredients I could use so I gave up on making them crispy and decided to switch gears and make them chewy. So I made these. But I don't know if these this chewy bites can be called cookies. But I don't know how else to to call them, so they are cookies.Mix the ingredients well. Adjust the time according to your oven. You can eat these freshly baked from the oven. The surface isn't so crispy, but you'll enjoy the chewy texture. As time goes by, they may lose their crispiness. Please keep that in mind. Recipe by ne-ne

I like buckwheat flour, so I tried making some cookies with it.It's fun if you use shaped cookie cutters to cut out the dough. I wanted my cookies to have a crunchy texture, so I used coarsely ground buckwheat flour, but finely ground flour is fine. If you don't have any spelt flour, use (whole wheat) bread flour. You can also use vegetable oil instead of the sesame and canola oil. Recipe by Ruruko

Healthy baking inspired by Vivian @fitalicious_me

#5pm A simple homemade cookies made using rice flour ideal to go with a hot cup of tea or coffee.

This cookie made with wheat flour. No all purpose flour and no egg.