The Best Chickpea Flour Chocolate Chip Cookies
These chickpea flour cookies are thin and crispy on the edges, soft, melty, and gooey in the center, easy to mix up in a bowl with a wooden spoon, and strike the perfect balance between salty and sweet. Chickpea flour makes them naturally gluten and grain free, and full of protein and fiber!
Ingredients
- 1/2 cup virgin coconut oil melted
- 1/2 cup coconut sugar or brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chickpea flour
- 3/4 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 3/4 cup roughly chopped dark chocolate chocolate chips, or a combination of the two
Instructions
- Line a sheet pan with parchment paper and make space in your freezer for the sheet pan to sit level (if a sheet pan won’t fit in your freezer, you can just chill the dough on a plate then transfer to a sheet pan once chilled)
- Whisk together coconut oil, sugar, egg, and vanilla. Add all remaining ingredients, including chocolate, and stir well to combine.
- Use a small cookie scoop to portion the dough out onto the cookie sheet in 12 2-Tablespoon sized balls. Place the sheet pan in the freezer for 10 minutes to let cookie dough firm up- this step is essential to yield the shape and texture of the cookies shown in the photos. Unchilled dough will spread into large, flat, thin cookies.
- While cookies chill, preheat oven to 350 degrees Fahrenheit.
- Once oven is preheated, bake cookies for 8-10 minutes, or until edges are crispy and centers are still slightly underbaked- the cookies will continue to cook on the pan while they cool, and are best if still soft in the middle when they come out of the oven! Sprinkle cookies with a few pinches of flaky sea salt as soon as they come out of the oven, if desired.
- Let cookies cool at least 15 minutes on the pan before serving. Cooled comletely, these cookies keep in an airtight container at room temperature for 3-5 days.
Notes
MAKE AHEAD: the dough can be made, formed into balls, and chilled in an airtight container in the fridge for up to 3 days before baking, or frozen for several months. Increase bake time by 1-3 minutes if baking cookies from completely chilled/frozen dough.
Chickpea flour is absolutely essential here, and cannot be subbed for a different flour!