Vegan Chocolate Chickpea Flour Cookies (grain-free)
Chocolate lovers, you have a new favorite cookie recipe: my Double Chocolate Chickpea Flour Cookies! They are vegan, grain-free, gluten-free, and a cinch to make.
Servings: 20
Ingredients
- 1 1/8 cups chickpea flour (that's 1 cup plus 2 tablespoons)
- 1/3 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 3 tablespoons water
- 1/2 cup plant based margarine or virgin coconut oil, melted
- 1/2 cup coconut sugar or packed brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon instant espresso powder optional
- 1/4 cup miniature semisweet chocolate chips
Instructions
- Preheat oven to 350F (180C). Line a large baking sheet with parchment paper.
- In a medium bowl, whisk together chickpea flour, cocoa powder, baking soda and salt. Whisk in the water, melted plant margarine or oil, coconut sugar, vanilla and (optional) espresso powder until blended. Stir in chocolate chips.
- Using a small cookie scoop or tablespoon, scoop rounded mounds of dough onto cookie sheet, spacing 2 inches apart.
- Bake in preheated oven for 8 to 10 minutes until set at edges (centers may still look slightly soft).
- Let cool on sheet for 2 minutes, then transfer to cooling rack and cool completely. Repeat with remaining dough.
Notes
Storage: Store the cooled cookies in an airtight container at room temperature for 3 days, the refrigerator for 2 weeks or the freezer for up to 6 months.
Nutrition
Serving: 1cookie | Calories: 98kcal | Carbohydrates: 10.8g | Protein: 1.6g | Fat: 5.8g | Saturated Fat: 1.9g | Sodium: 119.9mg | Fiber: 1g | Sugar: 7.2g