Name: Lupin Flour Brookies
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Cuisine: grain-free
Ingredients: 4 tbsp lupin flour*; 4 tbsp cocoa powder; 3 tbsp maple syrup; 1 tbsp coconut oil, soft but not liquefied; 1⁄8 tsp salt

Lupin Flour Brookies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 8 reviews

Chewy and chocolatey brownie-like cookies, made vegan and grain-free thanks to the key ingredient: lupin flour.

Author: Audrey @ Unconventional Baker
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Yield: 6 cookies
Category: Cookies
Method: Baked
Cuisine: grain-free
Diet: Vegan

Ingredients

4 tbsp lupin flour*
4 tbsp cocoa powder
3 tbsp maple syrup
1 tbsp coconut oil, soft but not liquefied
¹⁄₈ tsp salt

Cook Mode Prevent your screen from going dark

Instructions

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 tsp 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 cool on a wire rack for 10 minutes. Enjoy!**

Notes

*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.

Find it online: https://www.unconventionalbaker.com/lupin-flour-brookies/