Apricot Chickpea Flour Cookies
1/2 cup (1 stick) unsalted butter, at room temperature but not melted
1/4 teaspoon fine sea salt [recommended]
2 cups /3 chickpea flour [besan]
1/4 cup all-purpose flour
1/2 cup dried apricots, coarsely chopped
2 tablespoons silvered almonds, toasted [optional]
1/8 th Pinch of baking soda [less than tsp]
Set your oven to pre heat at 375 F /180 C degrees.
Divide the dough into about 24 equal parts and make them into balls.
Bake at 375 degrees for about 10 to 14 minutes or until cookies are lightly gold brown.Mine took 11 minutes sharp.
Remove the sheet from the oven. Let the cookies cool down for two to three minutes before taking them off the cookie sheet