Bereshtook (Gram flour cookie). Tip: I strongly recommend that you weigh the chickpea flour rather than use dry cup measures. It is very easy to overload the measuring cups, which can lead to dry cookies. At the end of this process the flour should be fragrant and a few shades darker. Whether you are vegan, gluten-free, allergic to eggs, or simply like new and exciting foods, this is one ingredient that you need to start using in your cooking and baking! I commonly will either use whole wheat flour, white whole wheat flour, or whole wheat pastry flour.

Pro Tip: I like to replace half of the flour called for in a recipe, with whole wheat flour. I like these Chickpea flour cookies with the added almond flour, which adds more structure and texture to make them more like a regular chocolate chip cookie. You can use more chickpea flour to make these without almonds (nut-free). You can cook Bereshtook (Gram flour cookie) using 6 ingredients and 7 steps. Here is how you cook it.

Ingredients of Bereshtook (Gram flour cookie)

It's 1 glass of and a half gram flour.
It's 100 gr of butter.
Prepare 1/4 glass of sugar.
You need 1 teaspoon of cardamom powder.
You need of Dark and white chocolate.
Prepare 2 tablespoons of oil.

This gluten-free favorite is low in carbs and high in healthy fats and fiber. Best Used For: Cookies, muffins, pancakes, biscuits, and bread. These Chickpea Flour Chocolate Chunk Cookies are loaded with pools of chocolate and topped with sea salt. They're crispy on the outside, melt in your mouth soft on the inside - oh, and they're gluten free!

Bereshtook (Gram flour cookie) instructions

Melt the chocolates with a microwave method: cut the chocolates into pieces, heat the water on a low fire, keep the chocolates pieces on top of the water with a good distance until the chocolates melt all the way. Then add the oil to the melted chocolate and mix them well..
Fill your silicone mold with the melted chocolate and put it in the refrigerator to get cold and solid..
Sift the gram flour and stir fry it on a low fire. Then add the sugar and cardamom powder and stir them constantly till the sugar melts. Then add the butter and keep stirring. You will see that it condenses and solidifies. Then you can turn the fire off..
Let your dough to get to a normal temperature (it shouldn’t be hot because it would melt the chocolate and it shouldn’t be very cold because the chocolate wouldn’t stick to it). Then add the dough to your silicone mold (previously filled with the chocolate), soften the surface and leave it in the refrigerator for around 1 hour..
After 1 hour remove the cookies from the molds and serve them. Bon Apetit!.
Note: you can color your white chocolate with any kind of color additives..
This recipe has been published on Cookpad Farsi by Mahnoosh. To see the recipe in original language please click on: https://bit.ly/2FQyL9E.

Chocolate chip/chunk cookies are my true weakness in my life. I love them fresh and warm right out of the oven. The science behind these cookies and the resting period is that the butter in the recipe (and in any chocolate chip cookie recipe) coat the flour. In the related link the NY Times actually goes into the science of how butter is a natural sort of force shield, preventing the flour from absorbing the eggs properly. SUMMARY Coconut flour is gluten-free and a good source of fat.