Recipe
Double Chocolate Chickpea Flour Cookies
I can’t wait for you to try these non dairy, gluten free and soy free Double Chocolate Chickpea Flour Cookies! They’re super allergy friendly & delicious!!
Prep: 10 minsCook: 10 minsTotal: 20 mins
Servings: 10 1x
Ingredients
- ½ cup refined coconut oil (butter, ghee, or ethically sourced palm shortening should work too)
- ¼ cup Bolthouse Farms chocolate Plant Protein Milk
- 1 teaspoon vanilla
- ½ cup coconut sugar (packed brown sugar should work too)
- 1 egg
- 1 ½ cup chickpea flour
- 3 tablespoons cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup dark chocolate chunks
Instructions
- Preheat the oven to 350F.
- Cream together the coconut oil, chocolate milk. Vanilla, coconut sugar, and egg.
- Add the chickpea flour, cocoa powder, baking soda, and sea salt.
- Mix until completely combined.
- Fold in the chocolate chunks.
- Use an ice cream scooper to make 6 mounds on a baking sheet lined with parchment paper.
- Gently press down on the top of the cookie with your two fingers.
- Add a few extra chunks on top and bake for 10 minutes.
- Allow the cookies to sit on the baking sheet for 5 minutes before transferring them to the cooling rack.