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Ingredients
- 2 cups chickpea flour plus more for dusting
- 1/3 cup nutritional yeast flakes
- 1/2 teaspoon coconut sugar (Optional)
- 1/2 teaspoon fine sea salt
- 1/4 cup of neutral oil
- 5 tablespoons warm water (more, if needed)
- 1 tablespoon Dijon mustard
- 1/2 to 1 teaspoon dried rosemary
Elaboration
- Preheat the oven to 180 degrees Celsius.
- In a bowl, mix the chickpea flour, nutritional yeast, sugar, dried rosemary and salt.
- Then add the oil, mustard, and 5 tablespoons of water, stirring until combined.
- The dough will seem dry at first, but keep stirring until completely mixed. Add a little more water, only if necessary to combine all the dry ingredients.
- The dough should be smooth and stiff, but not sticky.
- With a rolling pin, knead the dough until it is shaped like a fine rectangle.
- Using a pizza cutter or large knife, cut the rectangle into about 20 cookies.
- Place the cookies on the parchment paper lined baking sheet.
- Bake in the preheated oven for 10-15 minutes or until lightly golden brown.
- Remove from the oven and lift the parchment onto a wire rack to cool. Let it cool completely before consuming.
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This post is also available in:
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