Bringing you today these chewy, richly chocolatey, brownie like cookies (aka brookies!) -- made vegan, gluten-free and grain-free thanks to a somewhat unusual ingredient: lupin flour.
These are easy and fun to make, requiring very few ingredients, and taste so good with a cold glass of milk. Very reminiscent of 2-bite brownies.
Speaking of ingredients, I've been waiting to share something with lupin flour for quite a long time. I know it's more common in some countries, especially in Europe, but I've never seen it around here before. Recently I finally came across it while shopping and couldn't resist.
After playing around with it some, I find it rather similar to other legume-based flours (like chickpea, etc.), in the sense that it's not always easy to make it taste good in baked goods... But in this recipe it works a treat, and enveloped in a rich chocolate flavor you'll never know these cookies are grain-free or made of legumes or anything "funny."
All that said, if it's not an ingredient you can easily find or order online (I put a link to the brand I used in the recipe card below), you can also make these with regular chickpea flour. I tried it both ways. The recipe works great either way, though I had a slight preference for the lupin version -- somehow, perhaps because it was ground finer, they came out tasting a touch better to me. But as always, it's your call and you do you :)
I also tried this recipe with a few variations I very much enjoyed. Simple brookies are always good, but if you want to take things up a notch, you can always try this for fun:
- Instead of pressing the top down with a fork to flatten the cookies, turn these into a thumbprint cookie by making a thumb indent in the center as you flatten the cookie. Fill the indent with some cherry jam (or another jam of your choice) -- all I have to say is whoah! :P
- Alternatively, fill the thumbprint indent with some melted chocolate. This version is so good while the brookies are still warm!
- You can always add a bit of ground vanilla powder or another flavor to your taste to change these up a touch.
Chewy and chocolatey brownie-like cookies, made vegan and grain-free thanks to the key ingredient: lupin flour.
- Preheat oven to 375F. Line a small cookie tray with parchment paper and set aside.
- Place all ingredients in a small food processor and process briefly until the mixture forms a ball in the processor. Note: if the mixture is too wet to do so add 1 teaspoon more cocoa powder (or more if needed).
- Divide the dough ball into 6 parts. Roll into a ball with your hands. Place on the prepared baking tray and flatten a little into a disk by pressing the ball down with a fork.
- Bake for 8 mins. Remove from oven and cook on a wire rack for 10 minutes. Enjoy!**
*If can't find lupin flour, can substitute with chickpea flour instead.
**Store leftover cookies in an airtight container at room temperature. They will keep for several days.