I’ve always been one of those people who would rather eat cookie dough with a spoon than wait for it to be baked into cookies. And, when that cookie dough happens to be high in protein, high in fiber, vegan (no raw eggs to worry about!), and free from processed sugar — then why not, right?
Sometimes you hold off on sharing a story until the end because you don’t want to have to share if the outcome is not what you had hoped for. You stay quiet along the ride just in case things don’t go well and then you don’t have to go through the pain of telling everyone the unhappy ending. Sometimes, when the story shifts, you realize it’s time to talk. Today is that day for me. I have shared small details of our struggle to have a baby, but today I want to lay it all out. I don’t want to…
Persian Chickpea Cookies with Pistachio (Nan-e Nokhodchi) is a crumbly, melt-in-your-mouth cookie, made with the fragrant flavours of rose water, cardamom and pistachio. | aheadofthyme.com via @aheadofthyme
The other day I was CRAVING some cookies! I have been wanting to try chickpea cookies because the pictures of them are awesome, but I really cannot stand the smell of garbanzo bean flour and I have also read that you cannot eat the chickpea cookies cold. These came out great – they were good as cookie dough, hot out of the oven and also the next day at room temperature. Try them out, and let me know what you think! Repin this recipe and share with your friends!