These rich, chocolate cookies are soft and cake-like in the middle with a crisp and chewy edge around the outside. While these cookies might seem like a bit of an indulgence, just remember they offer a host of health-promoting qualities!
Double Chocolate Chickpea Flour Cookies
Yield: 2 dozen
Ingredients
1 cup chickpea flour
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/4 tsp salt
1 egg, room temperature
1/2 cup coconut oil, melted
3/4 cup packed brown sugar
2 tsp vanilla
1 tsp instant espresso powder (optional)
1 cup semisweet (or bittersweet) chocolate chips
Directions
1. Preheat oven to 350°F. Line cookie sheet with parchment paper.
2. In medium bowl, whisk together chickpea flour, cocoa powder, baking soda, and salt.
3. In large bowl, whisk together egg, coconut oil, brown sugar, vanilla, and espresso powder, if using, until blended. Add flour mixture, stirring until well combined. Fold in chocolate chips.
4. Roll dough into 1-inch balls. (I used small cookie dough scoop.) Space 2 inches apart on prepared sheet and flatten slightly.
5. Bake 8-10 minutes until edges are set (centers may still look slightly soft). Let cool on sheet for 1 minute, then transfer to wire rack and cool completely.
Recipe adapted from Power Hungry.
