Chickpea Nutella Cookies with Peanut Butter
If you are a reader of my blog, you know that I'm totally passionate about baking traditional Iranian pastries using the old methods as our past generations, however I'm equally a believer of change. I love to create new recipes, I often use a traditional recipe and introduce new ingredients to it.
Today's recipe is a creation of this believe. I took the traditional chickpea cookie recipe from Rosa Montazami and added few new ingredients to make these creamy, soft, and mouthwatering cookies. Hope you enjoy.
- 250g chickpea flour
- 125g powdered sugar
- 75g vegetable shortening
- 50g butter, soften
- 2 tbsp Peanut Butter
- 25g Nutella
- Preheat your oven to 325°F and prepared two baking sheets with parchment paper
- Sift together the chickpea flour and the powdered sugar
- Add all ingredients except Nutella into your food processor and pulse until you have a soft dough,If the dough is too soft to work with place it in the fridge for 10 minutes
- Take a small piece of dough and form a ball, use your thumb to make an indentation into each ball
- Bake for 15 minutes or until the edges of the cookies are golden brown. Remove from the oven and cool completely before you move the cookies. Once cooled, warm up the nutella in a microwave for 30 seconds and use a pastry bag to fill the indentations that you made on the cookies.
- You can store the cookies in the airtight container for 2-3 weeks in the refrigerator.
- It’s important to bake these cookies with low temperature, so the cookies won’t puff up quickly causing the dough to crack.
- Don’t worry if you lose the indentations on the cookies after baking, when the cookies are still warm use the back of teaspoon to push down the puffed dough.
- You don’t have to bake all the dough at the same time, bake only what you need and keep the dough in the freezer for up to a month in ziplock bag and placed in a airtight container.
- You can add nutella to only the cookies that you like to serve, and keep the other ones in an airtight container in the freezer for later use. Make sure to place a parchment paper in between layers and two nutella tends to dry out and it’s harder to store the cookies.