Ingredients

• 2 lb Breakfast Sausage (907 g)
• 1 ½ cups Chickpea Flour (180 g)
• OR
• Gluten Free Pancake Mix (240 g)
• 2 Tbsp Dried Minced Onion
• 1 tsp Garlic Powder
• 1 tsp Kosher Salt
• ½ tsp Freshly ground black pepper
• 4 cups Shredded Cheddar Cheese (452 g)
• ½ cup Water (125 mL)

Instructions

1. Preheat oven to 375°F. Line two large sheet pans with parchment paper.
2. Combine all ingredients in a large bowl. Mix until just combined. This can be done in a stand mixer or by hand. Form mixture into 40-45 balls, using about two tablespoons per ball.
3. Bake at 375°F for 25-30 minutes (bake longer for crispier edges). Rotate pans halfway through for even baking. Cool for 5 minutes on the pan. Enjoy!