Chickpea Flour Chewy Chocolate Chunk Cookies
Makes about 12-14 cookies
Grain-free, vegan option delightfully chewy cookies that actually have a bit of protein in them from the chickpea flour.
- 2 tablespoons ground chia seeds + 6 tablespoons of water or 1 regular egg
- 1 1/2 cups chickpea flour
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/2 cup coconut sugar
- 1/2 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1/3 cup dark roughly chopped dark chocolate
- About 1 heaping teaspoon flaky sea salt
In a large bowl, stir the chia seed and water together and let stand while you prep the rest of the ingredients, about 5 minutes.This should form a gel-like consistency called a “chia egg.” If using a regular egg, just beat it and set aside.
In a medium bowl, whisk together the chickpea flour, baking powder, and salt. Set aside.
To the bowl with the egg or chia egg, add the sugar, oil, and vanilla. Whisk to combine. Add the chickpea flour mixture and stir to combine. When you have an even mixture, add the chocolate chunks and stir to combine. Place the batter in the fridge to firm up for 20-30 minutes.
Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
Scoop the dough into ping-pong ball-sized balls, roll them between your palms, and place on the prepared baking sheet 1-2″ apart. Lightly press on each cookie with your palm to flatten it a bit. Sprinkle each cookie with the flaky sea salt. Bake for 11-12 minutes. If the cookies look a little underdone, that’s okay – they won’t brown much in the oven.
Remove from the oven and let cool for 5 minutes. Then transfer to a cooling rack or plate and let stand until completely cooled. Leftover cookies may be stored at room temperature in an airtight container for up to 5 days or in the fridge for a week.