My 4-year old daughter seems to go through a creative kitchen phase. Every morning, she tells me she wants to bake or cook something. She loves to sit on the kitchen counter, pour measured ingredients into the bowl and then stir them carefully. She loves to lick the honey spoon or sneak a tiny piece of grated jaggery (palm sugar), and would then go: Mmhhh, this is very yummy, mama! She is very curious about the ingredients, asks about the name of everything, and if something is new to her she repeats it until she gets it right. Like molasses.

For her, the actual cooking or baking is more interesting than eating the results. By the time, I pull the cake, muffins or cookies out of the oven, I get no more than a quick glance from her. Only seldomly, she wants to eat our creation straight away.

One of our regular recipes in our morning cooking sessions has been these Grain Free Spice Cookies. The kids love to nibble them in the afternoon, and without the nuts on top, my son can even enjoy them in his school lunchbox as a little treat every now and then. Little cookies are the perfect snack for kids to just grab and run off with, as opposed to cakes and muffins whose size makes it more necessary to stop what you were doing in order to eat it. Not so with these tiny cookie bites.

I love the use of chickpea flour in here. I can assure you, you will not taste it as the flavors of the spices and the molasses will be much stronger. Enjoy!


1 cup chickpea flour
pinch of salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
pinch of ground cloves
1/3 cup palm sugar, grated
2 tablespoons coconut oil, melted
2 tablespoons molasses
1 egg, lightly beaten
3 tablespoons almonds, finely chopped
Yields ca. 20

Preheat oven to 165C/350F. Line baking sheet with parchment paper.

In a large bowl combine chickpea flour salt and spices. Set aside.
In another bowl whisk together, coconut oil and palm sugar. Stir in molasses and beaten egg. Combine wet and dry ingredients.
Put teaspoons of the batter onto the prepared baking sheet, setting them 2-3 inches apart. Sprinkle each with some chopped nuts. Bake for 10-12 minutes, or until golden brown at the bottom. If you want them extra crispy, turn them upside down, put back on the baking sheet and let them dry out in the switched off oven.


  1. I am so like your daughter! For me also the cooking part is way more interesting than the one that is about eating šŸ™‚
    By the way, what do you think, if I substituted chickpea flour with the simnple pea flour, would it be the same? I guess the flavor might be a little bit stronger then…

  2. Is the chickpea flour same as Besan? If it is then we use Besan quite a lot to make sweets… my li’l one has wheat allergy, so this could be a wonderful thing to make and keep for the kids. Really wonderful Anja.

  3. It is nice to see a cookie that is more balanced when it comes to protein and fibre. Can’t wait to try!

  4. I love how I can visit here and find a fantastic recipe that I have all of the ingredients for!

  5. these look amazing. i must make these – asap!

  6. these look amazing. cannot wait to try these as I have all of the ingredients on hand!

  7. I made them without the egg and added just a bit of applesauce, baking powder, baking soda, and hot water. They are great. Thanks for the recipe!!

  8. Just made these for the holidays. Fabulous, even with flaxseed spread instead of butter… so dairy free and grain free. Good flavor. And 4g sugar/cookie šŸ™‚

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