I was inspired to make these cookies by a traditional Italian recipe.
The original recipe has egg whites, tons of sugar, plus powdered sugar for coating.
I replaced the egg whites with chickpea water, significantly reduced the amount of sugar, omitted powdered sugar, and added almond flour, potato starch, and orange peel zest. As a result, I got delicious cookies with fewer guilty feelings.
Preparation is easy – mix all the ingredients, form cookies, bake briefly, let cool, and devour.
Try to keep these addictive cookies in an airtight container 😉
Enjoy, and let me know how it turned out😋❣
- Preheat the oven to 160 degrees Celsius, 320 degrees Fahrenheit.
- In a medium mixing bowl, whisk chickpea water, sugar, and orange peel zest.
- Add almond flour, potato flour, and baking powder, wet your hands, and knead until you get a dough.
- Line a baking tray with baking paper.
- Using a cookie/ice cream scoop with a diameter of 3-3.5 cm (1.2 – 1.4 inches), scoop out cookie balls (about 30 units) and place them on the pan at equal intervals. Or tear pieces of the dough and roll them into balls with the palms of your hands.
- Bake in the center of the oven for 15-18 minutes – after about eight minutes, rotate the pan to get even baking.
- The cookies are ready when they are slightly golden, soft to the touch, expand a little, and the bottom is slightly brown. Remove and cool in the baking tray to room temperature. You get cookies crispy outside and soft inside.
- Store in a sealed container