These chickpea cookies are crunchy on the outside, chewy on the inside, and low allergen. They contain no grains, are gluten-free, and are low in sugar as the chickpea flour provides a naturally sweeter dough. Try these over the weekend for a treat!
1/2 cup coconut oil, melted and cooled
1/2 cup coconut sugar
3 drops liquid stevia
1 egg, at room temperature
1 egg yolk
1 teaspoon vanilla extract
1 1/2 cups chickpea flour
1/2 teaspoon baking soda
1/2 teaspoon salt
100g of 70% dark chocolate coarsely chopped
Preheat oven to 180 degrees celcuis. Cover a baking sheet with baking paper and set aside.
In a large bowl whisk together the melted and cooled coconut oil, coconut sugar, stevia, egg, egg yolk and vanilla extract until smooth and creamy; for at least 1 minute.
In a separate bowl, whisk together chickpea flour, baking soda and salt. Add the dry ingredients to the wet ingredients and stir until well combined. Fold in chocolate chips.
Use an ice cream scoop to scoop dough and then use your hands to roll the dough into balls and press them onto the baking paper. Flatten them gently with your hands.
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.