Mysore Pa Cookies/Chickpea Flour Cookies

This is the tastiest cookies that will remind you of the traditional sweet Mysore Pa or Mysore Pak! These cookies are made with chickpea flour, and butter and these are little bites of heaven! These are like the thin Florentine cookies and the chocolate dipping makes it very addictive. These are protein rich cookies.

These Mysore Pa cookies are made with chickpea flour. The traditional sweet is made with besan/channa flour. Both the channa flour and chickpea flour are similar but are made with different beans. Besan is made with smaller and dark colored chickpeas while the chickpea flour is made with the lighter chickpeas aka kabuli channa. They both are different but are similar in flavors.

These cookies spread out nicely and hence it is better to bake them 2-3 inches apart. It is also important to cool them completely on the baking sheet and then remove. Traditional Mysore pak is a little crunchy and these cookies are crunchy but not hard. For a softer Mysore pa version bake for a minute less. Also, if a lighter colored cookie sheet is used, you may need to bake for additional 30 seconds. Just check on the cookies, when they turn golden around the edges and beginning to firm up, remove from the oven.

Chocolate adds flavor to any dish and dipping these cookies in chocolate is a perfect idea. I have dipped/spread chocolate on the bottom of the cookies. Instead, the cookies can be dipped halfway through in chocolate like ying-yang style. Or chocolate can be drizzled on top. Another idea is to add chocolate chips to cookie dough or a couple of tablespoons of cocoa powder to dough to make chocolate Mysore pa version. These cookies are very delicious one in any of these ways!

These cookies store well for a week to ten days in airtight container at room temperature. These cookies are also a great idea for edible gifts during festivals. This will be loved by everyone as these have the traditional flavors in cookie form.

In our Healthy Wellthy Cuisines, this fortnight we are sharing recipes made with besan. Yes, #BesanPower! Besan is used in sweets as well as savory snacks that are all-time favorites for everyone. Chickpea flour is very similar to besan, and have used chickpea flour in this cookies. This is my share for this event.

For a choco-lover, these cookies are must! I have given the variations for this cookie with chocolate. In all these forms it is addictive and delicious. It is impossible to stop with one! These chocolate dipped Mysore Pa cookies are my share for this week's Foodie Monday Blog Hop, where we are sharing chocolate recipes for the theme #chocolove!

I am also linking this to Sundays on Silverado, Share The Wealth, Happiness is Homemade.

Ingredients

Makes 24 cookies

Chickpea flour - 1.5 cup

Baking soda - 1/2 tsp

Butter - 6 tbsp, room temperature

Milk - 2 tsp

Vanilla - 1 tsp

Sugar - 3/4 cup

Cardamom - 1 pinch

Sugar - 3 to 4 tbsp,  for rolling

Chocolate chips - 1.5 cups

Method

Preheat the oven to 350 degrees F.

Add butter, sugar, vanilla, milk, and pinch of cardamom and beat until fluffy.

Add baking soda to chickpea flour and mix. Add this chickpea flour mixture to butter mixture and beat until combined well.

Scoop a tablespoon of the cookie dough and roll in sugar. Place it on the baking tray and flatten it.

Repeat with the remaining cookie dough and place in a baking tray.

Bake for 9 minutes. If prefer a softer one, bake for 8 minutes.

Melt chocolate chips in a microwave safe bowl or in a double boiler. Dip the bottom portion of cookies into the melted chocolate. Alternatively, spread a little with spoon. Place on a baking sheet and let it set for about 30 minutes to an hour.

Store in airtight container.