Chickpea Flour Chocolate Chip Cookies
Magical chickpea flour chocolate chip cookies that are crispy on the outside, chewy on the inside and filled with puddles of chocolate. These easy chickpea flour cookies are dairy free, gluten free & grain free and make the best healthier dessert!
Servings 12 cookies
Calories 170cal
Ingredients
- ½ cup (112g) coconut oil, melted and cooled
- ½ cup (107g) packed brown sugar (or sub coconut sugar but brown sugar has better flavor for these!)
- 1 egg, at room temperature (see notes for a vegan version)
- 1 egg yolk (only the egg yolk!)
- 1 teaspoon vanilla extract
- 1 ½ cups (168g) chickpea flour (or garbanzo bean flour)
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup (120g) chocolate chips, dairy free if desired (or sub a 3.5 oz 72% dark chocolate bar, coarsely chopped)
- Coarse sea salt, for sprinkling on top
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
- Mix the wet ingredients: In a large bowl whisk together the melted and cooled coconut oil, brown sugar, egg, egg yolk and vanilla extract until smooth and creamy; for at least 1 minute. Tip: Make sure your coconut oil is not HOT. It should be melted but on the cooler side so that your egg won't cook when you mix everything together. You can bring your egg to room temp by running it under warm water for 1-2 minutes.
- Whisk the dry ingredinets: In a separate bowl, whisk together chickpea flour, baking soda and salt. Add dry ingredient to wet ingredients until well combined. Fold in chocolate chips.
- Bake: Use a medium cookie scoop to scoop dough and then use your hands to roll the dough into balls; place on the prepared parchment lined baking sheet. Very gently just barely flatten just the tops of the cookies or you can bake them as is for thicker cookies. Bake 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. Store in airtight container.
Notes
To make these vegan: feel free to make a flax egg with 1 tablespoon flaxseed + 1/4 cup water. I've found this ratio works best for these cookies. Allow mixture to sit for 5 minutes before using in place of the egg. Be sure to also use vegan chocolate chips!
Nutrition
Serving: 1cookie | Calories: 170cal | Carbohydrates: 16.5g | Protein: 3.1g | Fat: 11.4g | Fiber: 2.7g | Sugar: 9.3g