When I first started my blog, I had just moved to Washington D.C., was utterly confused about what to do with my life and had endless amounts of student loans. I knew that that I needed to support myself, make a decent income and be independent. So I took a job in marketing at a engineering consulting firm.
Guys, it was terrible. I mean truly awful.
That year proved to be one of toughest years I had ever been through. I was finally alone all by myself, in an unknown city grieving my father’s passing, and needed comfort in any form. So I ate! I ate because I didn’t want to think or feel. I ate because food was the only thing that felt soothing, even though it would never sew up the hole left in my heart.
I ate all the cookies I made, and I mean all of them. I dug my fork into a pan of brownies with no regard for my health, confidence or body. I baked during every moment of free time because I wanted to forget what my heart could not.
If you spend some time looking back in my blog’s archives, you can see that I approach food much differently now. My love for nutrition was always there, but was somehow got buried in the comfort of brown buttery baked goods and binging.
These days I still bake frequently; it continues to be one of the loves in my life and I could never see myself giving it up. The difference though, is that I now focus on both the quality and nutrition of ingredients. I choose nutritious foods that will keep me feeling wonderful on both the inside and out.
The little perk to leading a healthier lifestyle is that I’ve found ingredients to satisfy my sweet tooth outside of the typical sugar and butter. Examples include coconut sugar and grain free flours; both happen to be used in these chickpea flour chocolate chip cookies.
Yes, that’s right: chocolate chip cookies made from chickpea flour. No I’m not crazy. Just an experimenter, determined to get you into the kitchen and get a little ambitious. Heh.
I realize how crazy these cookie sound, but when I first tested them, I went absolutely BONKERS over how incredible they are. I wouldn’t lie to you because we’re friends, and friends tell the truth, the whole truth and nothing but the truth. The cookie Lord knows.
So trust me when I say that you won’t taste an ounce of bean flavor when you take a bite into these. Another perk of choosing chickpea flour is that you actually can use less sugar, since the flour is naturally somewhat sweeter.
I’m confident that you’ll be pleasantly surprised with these chickpea chocolate chip cookies. They’re free of gluten, grains, dairy and nuts! So what are you waiting for? Let’s get baked.
I mean let’s bake.
- Serves: 15 cookies
- Serving size: 1 cookie
- Calories: 170
- Fat: 11.4g
- Carbohydrates: 16.5g
- Sugar: 9.3g
- Fiber: 2.7g
- Protein: 3.1g
- 1/2 cup coconut oil, melted and cooled
- 1/2 cup coconut sugar
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups chickpea flour (or garbanzo bean flour)
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3.5 oz 72% dark chocolate bar, coarsely chopped
- Coarse sea salt, for sprinkling on top
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
- In a large bowl mix together melted and cooled coconut oil, coconut sugar, egg and vanilla extract until smooth and creamy. Tip: Make sure your coconut oil is not HOT. It should be liquid but on the cooler side so that your egg won't cook when you mix everything together.
- In a separate bowl, whisk together chickpea flour, baking soda and salt. Add dry ingredient to wet ingredients until well combined. Fold in chocolate chunks. Use a medium cookie scoop to scoop dough onto parchment lined baking sheet. Barely flatten the tops of the cookies with the tips of your fingers.
- Bake at 350 for 9-11 minutes or until edges are slightly golden brown. Allow cookies to cool on cookie sheet for 5 minutes before transferring to a wire rack to cool. Makes 12 cookies.
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