That's right. Flour made from green peas. I read about green pea flour here last month, and the high protein content caught my eye. So did the color. The article warned that the flour would impart a green tint to light-colored doughs and batters, so might not be suitable for some baked goods. Are you kidding me? What would be cooler than a naturally green cookie? But would it taste like pea?
Flours made from the bean family usually taste, well, beany. The article said that green pea flour doesn't taste as beany, so I have been anxious to give it a whirl. It was decided that a good test run for the pea flour would be chocolate chip cookies. I used all white sugar instead of half brown and half white because I wanted the color of the flour to proudly stand out in all its pea green glory. And I had to add pistachios. Why? Because they are green.
Even though the cookie dough tastes slightly beany and the cookies warm out of the oven smell slightly beany, the cooled cookies have no bean taste. I do have to admit that there is a slight beany aftertaste. Very slight. But so what! It's a green cookie! It's worth it.
You can bet I will be baking more pea cookies, pea muffins, and pea tea breads.
Green Pea Flour Chocolate Chip Cookies - GF/CF
from: giddyupglutenfree, dorothy allard 2010
3/4 cup green pea flour
1/2 cup sorghum flour
1/4 cup millet flour
1/2 cup potato starch
1/3 cup cornstarch
2 tsp xanthan gum
1 tsp baking soda
1/2 tsp cream of tarter
1/2 tsp salt
1 cup organic shortening
1 1/2 cups organic cane sugar
2 large eggs
2 tsp gluten-free vanilla extract
1 cup chocolate chips (dairy-free)
1 cup pistachios, coarsely chopped (optional)
Preheat oven to 350.
1. Sift together flours, starches, xanthan gum, baking soda, cream of tarter, and salt; whisk until combined. Sift into another bowl, set aside.
2. Combine shortening and sugar in a large bowl, and beat with a mixer on medium high speed until incorporated. Add eggs, one at a time, mixing until creamy. Add vanilla.
3. Reduce speed to low and gradually add dry ingredients. Stir in chocolate chips and nuts.
4. Roll dough into one-inch balls, and drop 2 inches apart on parchment paper-lined baking sheet. Bake 12 minutes, or until edges just barely start turning brown. Cool on a wire rack.
The cookies that will not be eaten in one day need to be frozen. Just stack them in a freezer bag, get out as much air as you can, and freeze. When you are ready for a treat, thaw on the counter for about 15 minutes.
Ingredients note: Use organic, non-GMO ingredients