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Chickpea Flour Chocolate Chip Cookies

These allergy-friendly cookies are made with gluten-free, grain-free, high protein chickpea flour, and they’re incredibly delicious!
Prep Time 5 mins
Cook Time 10 mins
Servings 2

Ingredients
  

Chickpea Flour Chocolate Chip Cookies

  • 1/2 cup coconut oil, melted and cooled
  • 3/4 cup coconut sugar 
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/3 cups chickpea flour
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 3/4 cup semisweet chocolate chunks
  • Lavender sea salt (optional)

Instructions
 

  • Preheat the oven to 350ºF and line a large baking sheet with parchment paper. In a large bowl whisk together the melted and cooled coconut oil, and coconut sugar.
  • Add in the egg and vanilla and mix well, then add in the chickpea flour, baking soda, and salt. Stir until the batter looks uniform; it will be relatively thick and sticky. Warning: Do NOT taste the raw cookie dough, because chickpea flour tastes terribe before it's cooked.
  • Fold in the chocolate chips, then scoop the batter using a tablespoon or 1-ounce cookie scoop. Drop the dough onto the lined pan, spacing the cookies about 1 to 2 inches apart to allow for spreading. You can sprinkle the cookie dough with some flaky sea salt, if you like a sweet and salty flavor.
  • Bake at 350ºF for 8 to 10 minutes, or until the cookies look lightly golden around the edges. Let the cookies cool on the pan completely, to let them firm up. They should be lightly crisp on the outside, and soft on the inside. (Let the bake longer, until they are more golden, if you prefer a crispier cookie.)