Prepare to fall in love with these 3-ingredient flax shortbread cookies! Made with golden flaxseed meal, coconut oil and sweetener, these crisp-tender, rich-tasting cookies are vegan, grain-free, nut-free, gluten-free, and Paleo. When made keto-friendly (with 1 ingredient swap), the cookies have ZERO net carbs!

Healthy, Delicious, Easy-to-Make Flax Cookies

I need little encouragement to create a new cookie recipe. So when I was grinding my flaxseed meal into a fine flour for my 1 ingredient flaxseed meal tortillas last week, I knew had to try using it in some sort of sweets. 

A simple cookie seemed like a great place to start.

Keeping the simplicity of my 3-Ingredient Almond Flour Shortbread Cookies in mind, it wasn't long before I came up with these: 3-Ingredient Flax Shortbread Cookies.

You will love them.

Flax Shortbread Cookie Features

Here's what you need to know about these irresistible cookies. They are:

• Made with 3 ingredients (flaxseed meal, coconut oil & sweetener)
• Quick & easy to make
• Vegan (egg-free & dairy-free)
• Gluten-free
• Grain-free
• Nut-free
• Paleo
• Keto (with 1 ingredient swap)

Texture of the Cookies

The cookies are akin to traditional (i.e., butter and all-purpose flour) shortbread cookies when they are chilled (they should be stored in the refrigerator to preserve their freshness). They are crisp, but still tender--a perfect cookie to accompany tea!

The taste is nutty, despite the absence of nuts. 

If you like, you can also add in

• Spices (I strongly recommend adding; use about 1/2 teaspoon of examples) cinnamon, cardamom, ginger, or pumpkin pie spice)
• Citrus zest (e.g., 1 teaspoon finely grated orange, lemon, or lime zest)
• Extracts (e.g., 1/2 teaspoon vanilla extract or 1/8 teaspoon almond extract)(or other extracts) to enhance or vary the flavor.

This is your template cookie for all kinds of variations!

Ingredients for the Cookies

The three ingredients for the recipe are familiar and humble:

1. Golden flaxseed meal (golden flaxseed has a much milder flavor than regular flaxseed meal)
2. Coconut Oil
3. Coconut sugar (or keto-friendly granular sweetener)

I recommend adding 1/4 teaspoon of salt, too, but it is optional according to your tastes and dietary needs.  

Recipe Accuracy: Weigh Your Ingredients

For the best (and most consistent results), I recommend weighing the ingredients.

My digital kitchen scale is one of my most-used tools these days when I bake. It saves me from making mis-measurement errors, which translates to lots of savings from potential baking mishaps. 

Flaxseed meal--the star of this recipe--is easily mismeasured if it is packed into the measuring cup. Weighing it ensures that the correct amount goes into the recipe every single time.

Step by Step Directions

Making this cookie dough is quick and simple.

Before you begin mixing,

1. Prepare a baking sheet by lining it with parchment paper.
2. Finely grind the flaxseed meal.

Grind the Flaxseed Meal into a Fine Flour

Flaxseed meal is just that: a coarse meal made by grinding whole flax seeds.

This recipe requires further grinding the meal into a fine, fluffy flour. 

Grinding the meal into a fine flour is easy. Measure the amount of flaxseed meal called for in the recipe (in this case, 3/4 cup, or 78 grams). Process in a high-speed blender or a small food processor until very fine and fluffy (see the photo). The flaxseed meal will be a lighter color after finely grinding.

You can also use a small electric coffee mill (process in small batches).

Can I Grind My Own Flax Seeds into a Flour?

Yes, absolutely! Measure the same weight of flaxseeds needed (104 grams, about 3/4 cup of whole flax seeds) and finely grind into a fluffy flour. High-speed blenders and electric coffee mills are the best tools for grinding the seeds (food processors are less effective when starting with whole seeds).

Mix the Ingredients

Whisk the finely ground flaxseed meal, sweetener, optional salt and any optional dry flavorings (e.g., spices. I added 1/2 teaspoon ground cinnamon in this batch) in a medium mixing bowl. 

Add the warm coconut oil, water, and any optional wet/moist ingredients (e.g., vanilla extract or citrus zest) and stir until completely combined. 

Scoop and Shape the Dough

Roll 12 equal portions of the dough into balls (I use my small cookie scoop for even portioning, but a scant tablespoon measure of dough will also work great). Use your fingertips or the flat bottom of a glass to flatten the dough into an even circle.

Bake the Cookies

Bake the cookies in a preheated 325F oven for 11 to 12 minutes until just set and the edges of the cookies appear crispy and dry.

Leave the cookies on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely. 

The cookies are somewhat delicate while still warm. They are sturdy once completely cooled, and firm as shortbread once chilled (I recommend storing them in the refrigerator). 

These cookies are wonderful as a treat, but also as a healthy snack (or part of a heathy breakfast). Here's to great cookies for all!

How Do I Make the Cookies KETO (& zero net carbs)?

Replace the coconut sugar with the keto-friendly, measure-for-measure, granulated sweetener of your choice! I have the keto macros in the notes of the recipe card (below) but (spoiler alert!), the keto version of the cookies are 52 calories each and ZERO net carbs!

FAQ

Q: My cookies have a strange taste. Why?

A: It is mostly due to one of the following issues relating to the flaxseed meal.

• Old or rancid meal: Flaxseed meal can develop off flavors if it is old or has not been stored in a cool, dry place.  For best results, use fresh flaxseed meal.
• Dark flaxseed meal: I strongly recommend using golden flaxseed meal (it will be marked as such on the outside of the bag). It has a much milder flavor than regular (darker) flaxseed meal. Some regular flaxseed meals are very dark and, when used as a primary ingredient (as is the case here) can have a slightly fishy smell and taste (due to the high omega-3 fatty acid content of flax seeds).

Q: Can I substitute another oil for the coconut oil?

A: No, other oils will not work in this recipe. The success of the cookies depends upon using a fat that is solid at cool room temperature or when chilled. Plant butter (vegan margarine) that is sold in sticks (e.g., Earth Balance buttery sticks, Flora plant butter, or Country Crock plant butter) can be used in place of the coconut oil. It is important to use a plant butter with a high fat content (some margarines, even sticks, have a high percentage of water). If you are not vegan, an equal amount of butter can also be used.

Q: Can I use something else, like chia seed meal or another flour, in place of the flaxseed meal?

A: No, these particular cookies will only work with finely ground flaxseed meal.

Happy baking, friends!

More Flaxseed Meal Recipes to Love:

1. 100% Flax Breakfast Cookies {vegan, oil-free, keto option}
2. 100% Flax Chocolate Cookies {vegan, oil-free, keto option}
3. 2-Ingredient Flax Sandwich Bread {vegan, keto, grain-free}
4. 3-Ingredient Banana Flax Bars {vegan, oil-free, grain-free}
5. Zero Carb Flax Tortillas {1 ingredient, 0 grams net carbs}
6. Almond Flour Flax Biscuits {Oil-Free, Vegan, 4 ingredients}

[tasty-recipe id="22927"]

1-ingredient zero carb flax tortillas are ideal for wrapping, rolling, & pairing with Tex-Mex eats! Soft, flexible, and scrumptious, they are vegan, oil-free, keto, Paleo, & easy to make.

Flaxseed meal is one heck of an ingredient.

It can be used as a replacement for eggs in baking recipes, added to smoothies, energy bars and power bowls for an instant boost of healthy omega-3s and fiber, or act as a standalone star in recipes like my flaxseed bread and 100% flax breakfast cookies (don't forget the chocolate flax cookie variation :)).

Why You Need to Make These Tortillas

You will love the versatility of these tortillas!

They are perfect as grain-free replacements for traditional corn or flour tortillas (hello, tacos & burritos) or as wraps for any filling you can imagine (my current favorite: a mix of greens and avocado in a tangy lemon dressing). Soft, flexible and mild in flavor, they are destined to become a staple in your kitchen.

Healthy Highlights of 1-Ingredient Flax Tortillas

Talk about win, win, win! These tortillas are:

• Zero Carb (ZERO grams net carbs per tortilla)
• Vegan (no eggs, no dairy)
• Oil-free
• Paleo
• Keto
• High Fiber (8 grams per tortilla)
• Grain-free
• Gluten-free
• Nut-free
• Sugar-free

Only 1 Ingredient 

Flaxseed meal is the only ingredient, besides tap water, needed to make the tortillas. Salt can be added (I like to add a small amount), but it is not required.

Grind the Flaxseed Meal into a Fine Flour

Flaxseed meal is exactly what the name states: flax seeds ground into a coarse meal.

In order for this recipe to work, however, you will need to further grind the meal into a fine, fluffy flour. The tortilla dough will be almost impossibly sticky if it is not first ground extra-fine.

Grinding the meal into a fine flour is easy. Measure the amount of flaxseed meal called for in the recipe (in this case, 1 cup, or 104 grams). Process the entire amount in a high-speed blender or a small food processor until very fine and fluffy (see the photo). The flaxseed meal will be a lighter color after finely grinding.

You can also use a small electric coffee mill (process in small batches).

Can I Grind My Own Flax Seeds into a Flour?

Yes, absolutely! Measure the same weight of flaxseeds needed (104 grams, about 3/4 cup of whole flax seeds) and finely grind into a fluffy flour. High-speed blenders and electric coffee mills are the best tools for grinding the seeds (food processors are less effective when starting with whole seeds).

Step by Step Directions

Step 1: Grind the Flaxseed Meal.

First, grind the flaxseed meal into in a fine flour, as mentioned above.  Transfer to a medium bowl. If adding salt, whisk it in at this point.

Step 2: Add Boiling Water.

Add the boiling water to the bowl stirring until completely blended. Let the mixture stand for 5 to 10 minutes to cool and thicken into a dough. Pat the dough into an even round of dough while in the bowl.

Step 3: Divide the Dough. 

Divide the dough into 4 equal portions and shape each into a ball. The dough should be springy and not sticky. 

Step 4: Roll the Dough.

Place one of the dough balls between two sheets of parchment paper. (Note: I love using wax paper, but it tends to get wet and tear with this dough.)

Using a rolling pin, roll the dough into a circle that measures 6 inches (15 cm) across. It need not be perfect on the first try. If the tortilla has holes or uneven patches, pinch off pieces of dough from one place and press them into another, as needed. 

I do not recommend rolling these portions of dough much larger than 6 inches. The tortilla will become too thin to remove from the parchment paper and will likely tear. See my notes at the end for making larger tortillas.

Step 5: Cook the Tortillas.

 

I recommend using a seasoned cast iron skillet or other nonstick skillet for cooking the tortillas. 

Place the skillet over medium-high heat and heat until it is hot (spritz with nonstick spray if using a regular skillet). Carefully peel the tortilla off of the parchment paper (take your time; it will come off easily if you take a slow and steady approach). Place, dough side down, into the hot skillet. Peel off the remaining piece of paper.

Cook the tortilla for 60 to 90 seconds (it will puff somewhat). Slide a spatula underneath and lift it slightly to check for browning; once it has some browned spots, flip it over. Cook for about 60 seconds longer until the other side is browned.

Transfer the tortilla to a cooling rack to cool and repeat with the remaining pieces of dough.

Use as you Would Any Tortilla or Flatbread

Use flaxseed meal tortillas as you would any tortilla or flatbread! They are soft and flexible when chilled or warmed. You can roll, fold or quarter them to enclose any filling you choose.

Happy eating!

FAQ

Why is My Dough Too Thick or Too Moist?

The answer is most likely measurement.

Use a digital kitchen scale for consistent recipe results. 1 cup of flaxseed meal can vary tremendously, depending on how it is packed or spooned into the measuring cup. But 104 grams of flaxseed meal is always 104 grams of flaxseed meal.

Can I Make Large Tortillas?

Yes! You can divide this quantity of dough in half (to roll 8- or 9-inch tortillas). Use a large skillet and use extra care when turning/flipping the tortillas.

Can I Make the Dough Ahead of Time?

Absolutely! The dough can be made and stored--in an airtight container in the refrigerator--for up to 1 week. 

I Do Not Have a Rolling Pin. What Can I Use Instead?

A large (still filled) can or wine bottle can be used in place of a rolling pin.

You can also use your fingers and palm to press the dough. Press out the dough into a rough circle (do still place the dough between sheets of wax paper pr parchment paper). So long as the tortilla is relatively thin, in same way shape or form, you are going to have great tortillas.

If you have a tortilla press, use it! It will work perfectly to press these evenly and efficiently. Use parchment paper to prevent sticking. 

More Grain-Free & Vegan Tortillas to Love:

1. 2-Ingredient Almond Flour Tortillas {vegan, keto, oil-free}
2. 2-Ingredient Coconut Flour Tortillas
3. 1-Ingredient Red Lentil Tortillas
4. 2-Ingredient Chickpea Flour Tortillas
5. 3-Ingredient Sweet Potato Tortillas 
6. 1-Ingredient Black Bean Tortillas
7. Grain-Free Spinach Tortillas {2 ingredients}
8. 1-Ingredient Split Pea Tortillas

[tasty-recipe id="22844"]

 

 

Vegan gluten-free 100% millet sandwich bread is the new white bread! This fine-textured, crusty loaf has a toasty, mild-corn flavor that goes with everything (and makes a superior piece of toast). Easy to make, it is also oil-free, sugar-free, xanthan gum-free, yeast-free and perfectly delicious.

Vegan & Gluten-Free Millet Bread (no other flours!)

Interested in making easy, gluten-free, vegan white bread? ♡

You are in luck, because today I am sharing my millet sandwich bread, a simple-to-assemble, healthy, delectable “white” bread made with 100% millet flour (no other flours or starches). Really and truly!

Regardless of whether you are brand new to gluten-free bread-baking, or just looking for a healthy, everyday gluten-free bread recipe to add to your repertoire, I highly recommend giving this delicious bread a try.

Alright friends, let’s make some easy, gluten-free bread together!

Recipe Benefits

First, allow me to say a few words about humble, frugal, and fabulous millet. Millet is a high-fiber ancient grain with a low-glycemic index (i.e., no sugar spike after eating). Further, it is high in B vitamins, calcium, iron, potassium, zinc and magnesium. I love that it has a mild flavor and that it is very inexpensive, too--perfect for making many loaves of everyday bread like this!

Millet flour is often used in combination with other flours for gluten-free baking, but my bread uses millet alone (no other flours or starches). The bread is all of the following, and more:

• Gluten-free
• Vegan (egg-free & dairy-free}
• Yeast-free
• Xanthan gum-free
• Oil-free
• Sugar-free
• Nut-free
• High in fiber (3.9 g per slice)
• Minimal ingredients
• Easy

Ingredients for 100% Millet Sandwich Bread

Gluten-free bread shouldn't require a laundry list of ingredients. You will only need the following to make this loaf:

• Millet flour
• Whole psyllium husks (not psyllium powder)
• Baking powder 
• Baking soda
• Salt (always optional/adjustable)
• Water
• Cider vinegar

Tip: Grind Your Own Flour

If you have a high-speed blender, or a small electric coffee grinder, you can grind your own flour from whole millet in little time.

High speed blenders will turn millet into millet flour in about a minute. If using a coffee grinder, you will need to grind about 1/4 cup at a time (it goes quickly). Place any extra flour in an airtight bag or container and freeze until next time.

Alas, food processors do not work for grinding whole millet into fine flour (I've tried, and tried again). The tiny millet grains are hard (and tenacious!), making it difficult to get anything finer than a coarse meal after 10 minutes of grinding.

Vinegar Options

Any other vinegar--light or dark--can be used in place of the cider vinegar. If you do not have vinegar, or do not use it for dietary reasons, substitute an equal amount of lemon or lime juice.

How to Make Vegan Gluten-Free Millet Bread

Making this bread is easy. Let's do this!

Step One: Mix the Dry Ingredients. 

Whisk the millet flour, baking powder, baking soda and salt in a large mixing bowl until blended. 

Step Two: Combine the Wet Ingredients and Psyllium.

Whisk the water, vinegar, and psyllium husk in a medium mixing bowl. Let the mixture stand for about 5 minutes to thicken. The psyllium mixture sets into a loose, pale gel almost immediately (similar to flax and chia gels, but less sticky than the former).

Step Three: Stir to Combine

Add the psyllium mixture to the flour mixture and stir to combine the wet and the dry. I find that a rubber spatula, wooden spoon, or clean hands work best. The dough will be thick, but will come together easily. Scrape the sides and bottom of the bowl to make sure the dough is completely blended.

Roughly shape the dough into a cohesive ball or general mass while it is still in the bowl.

Step Four: Shape the Dough.

Wash any excess dough off of your hands. With still moist hands, shape the dough ball into a loaf shape to fit a 9x5-inch (22.5 x 12.5 cm) loaf pan.  Place the loaf in the pan (sprayed, greased, or lined with parchment paper). Smooth the top and gently press into shape, rounding the corners and sides.

Step Five: Bake the Bread.

Bake the bread in a preheated 325F (160C) oven for 90 minutes until risen (it has a significant rise!), and the surface of the bread appears golden brown, dry, and crusty. The bread will also sound hollow when tapped.

Let the bread cool, in the pan, on a cooling rack for 15 minutes.

Remove the bread from the pan and cool the loaf completely on a cooling rack.

Now that's a fine-looking loaf of bread!

Slice it Thick or Thin

 This is a sturdy bread with minimal crumbs, which translates to bread that can be sliced as thick or thin as you desire. 

What is the Texture & Taste?

First, texture: This is a fine-textured, firm bread with a distinctive crust. It is similar to a firm, white (all-purpose flour) white sandwich bread. Toasting the bread results in crisp, crunchy, hearty slices. 

Taste: The flavor of the bread is mild and toasty, with a subtle flavor akin to corn. I LOVE it toasted, topped with melting vegan butter and a thick slather of jam. It is excellent for sandwiches, too. I recommend slicing it thin for sandwiches given it is such a filling bread.

Have fun spreading this with everything from nut butter to hummus to jam, and don't forget about dunking it into soups and stews (it holds up with aplomb). 

FAQ

Can I use different flours (in place of the millet flour)?

I do not recommend it. The proportion of wet and dry ingredients, as well as the quantity of psyllium husk, is particular to the millet flour.

Good news! I have tested two variations--one with buckwheat flour, the other with oat flour-- so that you do not have to experiment! They are equally easy and delicious:

Gluten-Free Buckwheat Sandwich Bread {vegan, no yeast}

Vegan Gluten-Free Oat Sandwich Bread {oil-free, yeast-free}

Can I Use Something Other than Whole Psyllium Husks?

Alas, no, it must be whole psyllium husks. Other gelling agents, such as flaxseed meal or chia seeds, will not work as direct substitutes (they might work, but it would involve some experimenting to determine their efficacy).

I also do not recommend psyllium powder. It can work as a substitute for the whole husks in some recipes, but not with this bread.

Happy baking! Let me know if you give this a try :).

More Vegan Gluten-Free Millet Recipes to Try

• Flourless Millet Oat Bread {vegan, GF, 5 ingredients}
• Carrot Cake Millet Breakfast Bars 
• Flourless Apple Millet Muffins
• Millet Apricot Energy Bars
• Vegan Millet Kale Quiches {GF, high protein}
• Strawberry Puffed Millet Bars {Vegan, Nut-Free, GF}
• Millet Pilaf with Dried Cranberries {gluten-free & vegan}

[tasty-recipe id="22815"]

 

Let the nibbling begin with a batch of my chickpea flour breadsticks! Easy-to-make in one bowl, they are vegan, grain-free, yeast-free, nut-free & gluten-free. Enjoy as a snack or serve with your favorite soups and salads.

Easy Grain-Free Chickpea Flour Breadsticks

Chickpea flour was made for breadsticks. Really, it's true. It produces one of the easiest doughs ever (mix in one bowl, work and re-work it as much as you like), and, once baked into a long rope, yields breadsticks--crisp-tender and not too hard--with toasty, nutty flavor.

Of all my chickpea flour recipes, this is easily my favorite.

Thick breadsticks like these are particularly nostalgic for me. My mom rarely bought chips, but every once and awhile she would buy a package of Italian breadsticks for snacking or to accompany an Italian meal. Though humble, they always seem special. 

Chickpea flour breadsticks are a quick bread, like all of the other breads here on my site. I love making them because they’re quick, don’t require any yeast, and satisfying my cravings for salty, crisp snack while simultaneously fueling me for everything the day has in store.  Pretty great, right?

Chickpea Flour Breadstick Benefits

 Unlike most white flour breadsticks, chickpea flour breadsticks are nutritious, rich in protein, fiber, and more. Further, they are: 

• Vegan (no eggs, no dairy)
• Grain-free
• Gluten-free
• Nut-free
• Yeast-free
• High protein (5.3 grams per breadstick)
• Sugar-free
• A good source of fiber (2.5 grams per breadstick)

Ready to make a batch?

Ingredients for Chickpea Flour Breadsticks

I love recipes that can morph into countless more options, don't you? This is such a recipe. Here is what you will need for a basic batch: 

• Chickpea flour. Also known as garbanzo bean flour, gram flour and besan, this is finely ground dried chickpeas. It is high in protein and fiber and gives this version of naan a rich, nutty flavor.
• Vegetable oil. A few tablespoons are added to the dough to help produce a crisp, tender texture. Choose a neutral oil, or opt for a flavorful olive oil, whichever you prefer.
• Baking soda. A small amount is used to lift and leaven the breadsticks.
• Vinegar. This is added to boost the power of the baking soda. Use any variety of vinegar you prefer or have on hand. Alternatively, use an equal amount of lemon juice. 
• Salt. Salt brings out the flavor of the breadsticks. It is adjustable according to your needs and preferences.
• Optional: Herbs, Spices & Toppings. The breadsticks can be customized in any which way you desire! Add directly to the dough or use to coat the dough before baking.

How to Make Chickpea Flour Breadsticks

Whipping up a batch of these breadsticks is easy and fun. Regarding the former, you will need a minimum of time and effort. As for the latter:  if you were a playdoh aficionado, you'll love the fun of squishing and rolling this dough. 

Step 1: Prep the Oven & Baking Sheet

Preheat the oven to 425F (212C) and line a baking sheet with parchment paper (if you do not have parchment paper, just place the breadsticks directly on the baking sheet--no need to grease or spray it).

Step 2: Mix the Dough

In a medium mixing bowl, whisk the chickpea flour, salt, and baking soda. Optional herbs and spices can be added at this stage, too.

Add the water, oil and vinegar to the dry ingredients. Mix, scraping the sides of the bowl, until a thick cohesive dough forms. If the dough seems dry, add a little bit more water.

Step 2: Divide the Dough

Divide the dough into 6 equal portions (you can use your kitchen scale, or just eyeball it). Using your hands, roll each portion into a ball, compacting with your hands (this will make it easier to roll into ropes).  Place on a very lightly floured (with chickpea flour) cutting board or other work surface. 

Step 3: Shape the Dough

Place one dough ball in the center of the board and roll into an even, 8-inch (20 cm) long rope. If your rope is wonky, simply re-roll, as it is almost impossible to overwork the dough (just be sure to avoid working in more than a bare minimum of extra flour). Repeat with the remaining dough balls.

You have two options here: 

1. Place the dough ropes directly on the prepared baking sheet, or 
2. Roll each rope in seeds or herbs before placing on the baking sheet

Sesame seeds, poppy seed, fresh or dried herbs, and "everything" bagel seasoning are some of my favorite go-tosfor rolling. Gently press the dough into the toppings so that they will adhere .

Step 4:  Bake the Breadsticks

Bake the breadsticks in the preheated oven for 13 to 17 minutes until they smell toasty, are golden brown, and appear dry on the surface. Like so:

These are every bit as good as they look! I am always hungry for some plain breadsticks, but my favorite add-in/add-on combination is garlic powder in the dough (I add 1 teaspoon) and a quick roll in "everything" bagel topping. 

EASY! You've got this! Happy baking.

FAQ

Can I Use a Different Grain-Free or Gluten-Free Flor?

No, not for this recipe. Chickpea flour is unlike any other flour; this recipe was developed specifically for chickpea flour. 

Do You Have Suggestions for Flavor Add-Ins?

Yes!

Add about 1 teaspoon of dried herbs or spices to the dough. Some ideas include:

• Garlic powder
• Onion Powder
• Cumin
• Turmeric
• Chili powder
• Smoked paprika)
• Italian herb blends or herbes de Provence
• Rosemary

Or consider rolling the breadsticks in seeds or other toppings, such as:

• Poppy, sesame, or finely chopped pumpkin seeds
• Finely chopped nuts
• "Everything" bagel topping
• Cinnamon sugar

How Should the Breadsticks be Stored?

Store the breadsticks in an airtight container at room temperature for 2 days, or in the refrigerator for up to 1 week (storing the breadsticks in the refrigerator helps to prevent the breadsticks from becoming soft).

More Chickpea Flour Breads to Make & Love:

• Chickpea Flour Sandwich Bread {Grain-Free, Vegan, 5 Ingredients}
• Chickpea Flour Beer Bread {3 ingredients, vegan}
• Chickpea Flour Soda Bread {vegan, grain-free}
• Chickpea Flour Flax Sandwich Bread {vegan, grain-free, oil-free}
• 2-Ingredient Chickpea Flour Tortillas {vegan, grainfree}
• Basic Vegan Chickpea Flour Muffins {grain-free, oil-free}
• Chickpea Flour Naan {vegan, grain-free, easy}

[tasty-recipe id="22747"]

Chickpea flour naan is the vegan, grain-free, yeast-free & gluten-free flatbread you have been looking for! Make it in minutes on the stovetop and serve warm alongside any and all of your favorite dinners and lunches.

Make Naan At Home, with Ease

Have you ever made naan?

I love to eat it, but only starting making it last year when it was hard to get out and shop. And guess what: it is soooo simple (no Tandoor oven required, just a hot skillet and a stovetop)! 

Here's some more good news: I've come up with a quick and easy vegan, grain-free version of naan made with chickpea flour. It  is absolutely scrumptious (even more so if you and some garlic). You can make it in minutes, too, with nothing more than a bowl, a mixing spoon or spatula, and the aforementioned skillet. That's (always) my kind of bread.

Chickpea Flour Naan Benefits

This filling flatbread is nourishing, satisfying, and all of the following, too:

• Vegan (no eggs, no dairy)
• Yeast-free
• High Fiber (7 grams per naan)
• High protein (7 grams per naan)
• Grain-free
• Gluten-free
• Nut-free
• Added sugar-free

Ready to make a batch?

Ingredients for Chickpea Flour Naan

The ingredients for this hearty naan are minimal. I tried making the naan with even fewer ingredients (e.g., chickpea flour, water, baking powder or soda) but, oy vey: the results were crumbly, hard and decidedly not naan. Several rounds--and a select number of key additions-- later, I landed on the right combination of components. 

Here is what you will need: 

• Nondairy milk. Use any (plain) variety you like or prefer. For testing purposes, I used hemp milk.
• Lemon juice. This is added to the milk to create a nondairy buttermilk. An equal amount of vinegar (apple cider, white, or another neutral vinegar) can be used in its place.
• Vegetable oil. A small amount is added to the dough to make the naan tender. Use any neutral-flavored oil that you prefer.
• Chickpea flour. Also known as garbanzo bean flour, gram flour and besan, this is finely ground dried chickpeas. It is high in protein and fiber and gives this version of naan a rich, nutty flavor.
• Whole psyllium husks. This is what holds the naan together (it acts in lieu of eggs and gluten). It allows the dough to be rolled out and gives the resulting flatbreads a bread-y texture. Be sure to use whole psyllium husks (see my notes if you only have psyllium powder; the quantities are very different). 
• Baking powder & Baking soda. The leavening agents that add some subtle lift to the bread.
• Salt. Salt brings out the flavor of the bread, plain and simple. It is always adjustable according to your needs and preferences.
• Optional: 1 and 1/2 teaspoons garlic powder. I love garlic naan, so I usually add some garlic powder as I mix the dough. You are welcome to use minced fresh garlic (2 to 3 small cloves) in place of the powder. 

How to Make Chickpea Flour Naan

Step 1: Sour the Milk

Before mixing the dry ingredients, combine the nondairy milk and lemon juice in a small bowl. Let the mixture stand for 5 minutes to curdle. The result is a nondairy buttermilk, which adds to the flavor and naan.

I tried making this with water in place of the milk in earlier testing batches. The naan still "works," but the milk version is significantly better in terms of tenderness and flavor.

Step 2: Mix the Dough

This is a yeast-free recipe; hence the dough comes together in a minute's time!

In a medium mixing bowl, whisk the chickpea flour, whole psyllium husks, baking powder, salt, and baking soda. If you want to make this garlic naan, stir in the (optional) garlic powder as well.

Add the nondairy milk mixture and the oil to the dry ingredients. Mix, scraping the sides of the bowl, until a thick cohesive dough forms. Let it stand for a minute or two to allow the psyllium to absorb the liquid. The result is light, springy dough.

Step 3: Shape the Dough

Divide the dough into 3 equal portions (you can use your kitchen scale, or just eyeball it). Using your hands, roll each portion into a ball and place on a well-floured (with chickpea flour) cutting board or other work surface. 

Step 4: Roll the Dough

Place one dough ball in the center of the board and sprinkle with some of the chickpea flour. I like to press the dough out with my fingers to get started. Press the dough into an oval-ish shape. 

Before rolling, make sure that the board directly underneath the dough is coated in flour (to avoid sticking). Using a rolling pin, roll the dough into a wide oval shape that is about 7- to 8-inches long, 4- to 5-inches wide. If you prefer, simply roll the dough into a 6- to 7-inch circle. 

Spritz the dough with nonstick cooking spray or very lightly brush with additional oil (to prevent sticking).

Step 5:  Cook the Naan

Heat a medium or large cast-iron skillet (or other heavy, non-stick skillet) over medium-high heat until it is hot.  Add a piece of the rolled-out dough, sprayed/oiled side down, to the skillet. Cook for 1 minute, or until the top of the dough begins to bubble up slightly in a few places (it will not be a dramatic rise) and the bottom has deep golden-brown spots (when you lift and peek). 

Using a spatula, turn the dough onto the other side. Cook the second side for about 1 minute longer, or until the bottom it has deep golden spots, too.  Transfer the naan to a rack or plate.

Lightly cover the naan with a clean dish towel so that it stays warm.  Repeat with remaining dough until the other two pieces of naan are cooked. Adjust the heat of the skillet, as needed, to prevent the skillet from becoming too hot (to avoid scorching the naan). 

The chickpea flour naan is best served warm, soon after making it.  If you like, sprinkle with some finely chopped cilantro or parsley, or a sprinkle of flaky sea salt. Yum!

Note that chickpea flour naan is denser than traditional naan (the latter is fluffy and pliable). But this version is unique, delicious, and very filling, with a rich, nutty flavor. It is perfect with traditional Indian food, but also as an accompaniment to any soup, stew, salad, or any dish that could use some hearty bread alongside (that would be every dinner at my house).

FAQ

Can I Use a Differnt Grain-Free or Gluten-Free Flor?

No, not for this recipe. Chickpea flour is unlike any other flour; this recipe was developed specifically for chickpea flour. I have many other flatbreads and tortillas on the site using other flours.

Can I Use Something Other than Whole Psyllium Husks?

Yes.  The one alternative is psyllium powder. Please see the recipe notes for adjusting the proportions. The same weight of psyllium is used (husks to powder) but the dry measurement is different (i.e., 1 tablespoon of psyllium powder is 5 grams, 1 teaspoon of psyllium powder is 4 to 5 grams, depending on the brand).

Other gelling agents, such as flaxseed meal or chia seeds, will not work as substitutes for psyllium in this recipe.

Can Additional Flavors, Besides Garlic, Be Added to the Naan?

Yes! While not traditional, you can add whatever spices and herbs you like. Dry spices (e.g., cumin, turmeric, chili powder, smoked paprika), dried herbs (e.g., Italian herbs, basil, rosemary, oregano), garlic powder, onion powder, black pepper or finely chopped fresh herbs can be added in step 2.

Enjoy!

More Chickpea Flour Breads to Make & Love:

• Chickpea Flour Sandwich Bread {Grain-Free, Vegan, 5 Ingredients}
• Chickpea Flour Beer Bread {3 ingredients, vegan}
• Chickpea Flour Soda Bread {vegan, grain-free}
• Chickpea Flour Flax Sandwich Bread {vegan, grain-free, oil-free}
• 2-Ingredient Chickpea Flour Tortillas {vegan, grainfree}
• Basic Vegan Chickpea Flour Muffins {grain-free, oil-free}

[tasty-recipe id="22691"]

Soft vegan banana oat cookies with have an old-fashioned taste but a healthy, modern profile. Easy-to-make with ingredients you have on hand, they are gluten-free, oil-free, and perfect for sweet treats, snacks, breakfasts or workout fuel.

Homestyle & Healthy Banana Cookies

Today, I’m sharing a recipe that tastes like your favorite banana bread in cookie form. In fact, I probably should have called them banana bread cookies (in my defense, it is Monday, and I have only had one cup of coffee). 

No matter how hectic your Monday turns out to be, I suspect you will want to grab a bowl later today and make a batch of these soft, satisfying, and sweet (but not too sweet) cookies. They are great for packing into lunches, satisfying a sweet tooth, and fueling up before or after a workout. All that from one humble cookie!

Recipe Benefits

In addition to being delicious, the cookies are also: 

• Vegan (egg-free & dairy-free}
• Oil-free
• Gluten-free
• Low in calorie (56 calories per cookie)
• Packed with 100% oats
• Low in sugar (3.3 grams per cookie)
• Easy to make (and customize, too!)

What You Need for the Banana Oat Cookies

These cookies are so satisfying--any time, for any reason--and very simple to make. If you love, soft, old-fashioned cookies, you will love them. The basic cookie is made with very humble ingredients, but you can add any number of extras, if you feel inclined.

Here is what you need, most (or all) of which you likely have on hand:

The 5 key ingredients are:

1. Rolled Oats. Old-fashioned or quick-cooking, & certified gluten-free as needed. Ready-to-use oat flour can also be used.
2. Very Ripe Bananas.
3. Smooth Nut or Seed Butter. Any smooth nut or seed butter (e.g., peanut butter, almond butter, or cashew butter) will work in the recipe. I used my DIY sunflower seed butter. 
4. Coconut Sugar. Brown sugar, or the granulated sweetener of your choice, can also be used.
5. Baking Powder.

I also like to add the following (however, the recipe will work without these extras)

• Vanilla Extract.
• Ground Cinnamon. Feel free to use the spice, or combination of spices, you prefer.
• Salt. A bit of salt enhances the flavors and sweetness of the cookies, but it can always be omitted.

Step by Step Instructions

The dough for these cookies comes together quickly, so before you mix and whisk, preheat the oven to 350F and line a large baking sheet with parchment paper.

Step 1: Combine the Wet Ingredients

In a large mixing bowl, stir or whisk the mashed bananas, nut or seed butter, coconut sugar, and vanilla until blended and smooth.

Step 2: Grind the Oats

Place the rolled oats in a food processor or high-speed blender. Process the oats until they resemble a fine flour. Pulse in the baking powder, cinnamon, and salt until combined.

If using ready-to-use oat flour, simply whisk or stir the oat flour, baking powder, cinnamon and salt in a medium bowl until blended.

Step 3: Combine the Wet and Dry into a Dough

Add the oat mixture to the banana mixture and stir until completely blended and the dough comes together into a smooth, thick dough.

Step 4: Scoop the Dough

Using a medium cookie scoop or heaping tablespoon, scoop rounded mounds of dough, placing 2 inches (5 cm) apart on the prepared baking sheet.

Step 5: Bake!

Bake in the preheated oven for 9 to 10 minutes until golden brown, puffed and just set at the centers.

Remove the baking sheet from the oven and transfer the cookies to a cooling rack to cool completely.

Can I Add Extra Ingredients to the Cookies?

Yes! The cookies are simple perfection as they are, but that does not mean they cannot be adorned with extras, such as the following:

• Whole natural almond, pecan half or walnut half
• Natural sprinkles
• Chocolate chips or chunks
• Chunky monkey assortment (chocolate chips, chopped nuts, chopped dried fruit)
• Jam, jelly or preserves (make an impression after scooping the dough, fill with jam for thumbprint cookies)
• Chopped dried fruit or raisins

Press ingredients directly into the surface of the unbaked cookie dough portions before baking in step 4. Alternatively, stir 1/4 to 1/3 cup of chocolate chips, nuts, or dried fruit into the dough in step 3 , before portioning.

Happy baking, everybody!

More Vegan Gluten-Free Oat Cookies to Try (& Love)

1. Overnight Oatmeal Cookies {vegan, gluten-free, oil-free}
2. Healthy Chocolate Banana Oat Cookies {vegan, oil-free, GF}
3. Oat Banana Coconut Oil Energy Cookies {vegan, GF}
4. 3-Ingredient Pumpkin Oat Cookies {vegan, oil-free, GF}
5. Vegan Oat Thumbprint Cookies {gluten-free, flourless}
6. 2-Ingredient Banana Oat Cookies {gluten-free, vegan}
7. Vegan Double Chocolate Oat Cookies {gluten-free}

[tasty-recipe id="22635"]