Crispy Chocolate Walnut Cookies

1/4 cup butter, melted
1/4 cup palm sugar
2 egg whites, lightly beaten

1 cup chickpea flour (besan)
2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt

1/2 cup walnuts, chopped

Yields 20-25
In a large bowl, sift together chickpea flour, salt and cocoa powder. Set aside.
In a medium bowl, beat melted butter and sugar until creamy.
Combine wet and dry ingredients. Gently fold in the lightly beaten egg whites. Form a disc out of the dough and wrap in cling wrap. Keep refrigerated for 20 minutes.

Preheat oven to 175C/375F.

Between two sheets of parchment paper roll out the dough as thin and even as possible, 1/8 inch or less. Remove the upper parchment paper. Sprinkle the walnuts over the dough and gently press in. With a knife, cut through the dough lengthwise and crosswise every 2 inches or so. You will break the dough into cookie sized portions after the baking. Transfer the dough on the parchment paper onto a baking sheet. Bake for 10 to 12 minutes or until edges start to brown. Let cool. Then break into portion sizes at pre-cut edges.

© Anja' Food 4 Thought. Recipe from