Gluten free chocolate cookies made with chickpea flour for a grain free cookie with an excellent texture and piles of chocolate. High protein chickpea flour and healthy ingredients make these a great snack for anytime of day.
Course Chocolate, Cookies and Bars, Dessert, Desserts
In another dish, whisk the coconut oil and maple syrup, then add the egg and whisk again until fully combined.
80 grams coconut oil, melted, 80 ml maple syrup, 1 large egg
Stir the coconut oil mixture into the flour mixture, mixing until no streaks of flour remains. Stir in the chocolate to evenly incorporate.
100 grams dark chocolate, chopped
Scoop the dough, around 2 tablespoons per cookie, onto the baking sheet. Flatten each cookie slightly with your palm (wet your hands to prevent sticking).
Bake for 8-10 minutes or until the tops are cracked and the edges are just firmed. Don't over-bake.
Cool the cookies for ten minutes on the pan before removing and cooling completely on a rack. They'll keep in an airtight container for at least three days and freeze well.