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!
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.
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.
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.
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!