Double Chocolate Chickpea Flour Cookies
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.
Servings 9
Calories 198kcal
Ingredients
- 110 grams chickpea flour (besan/gram flour)
- 25 grams cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon vanilla powder or 1 teaspoon extract
- ¼ teaspoon sea salt
- 80 grams coconut oil, melted
- 80 ml maple syrup or honey
- 1 large egg
- 100 grams dark chocolate, chopped
Instructions
- Preheat the oven to 180°C (350°F) and line a large baking sheet with parchment paper.
- In a large bowl, whisk together the flour, cocoa, baking soda, vanilla, and salt.
- In another dish, whisk the coconut oil and maple syrup, then add the egg and whisk again until fully combined.
- Stir the coconut oil mixture into the flour mixture, mixing until no streaks of flour remains. Stir in the chocolate to evenly incorporate.
- 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.
Nutrition
Serving: 1g | Calories: 198kcal | Carbohydrates: 19g | Protein: 5g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 145mg | Fiber: 2g | Sugar: 13g