These chickpea chocolate chip cookies are soft, chewy, and absolutely irresistible. [Reprinted from The New Nourishing by Leah Vanderveldt (Ryland Peters & Small, 2017)]
- 2 tablespoons flaxseed meal or ground chia seeds
- 1 1/2 cups chickpea flour
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1/2 cup turbinado (raw) sugar or coconut sugar
- 1/2 cup melted unrefined coconut oil
- 1 teaspoon vanilla extract
- 1/3 cup dark chocolate chips or chopped dark chocolate (like Green & Blacks’s or Lindt)
- About 1 heaping teaspoon flaky sea salt (like Jacobsen or fleur de sel), for sprinkling on top
- In a large bowl, stir the flaxseed meal with 6 tablespoons of water and let stand while you prep the rest of the ingredients, about 5 minutes. This should form a gel-like consistency known as a “flax egg.”
- In another bowl, whisk together the chickpea flour, baking powder, and salt. Set aside.
- To the bowl with the flax mixture, add the sugar, oil, and vanilla. Whisk to combine. Add the chickpea flour mixture and stir to combine. When the mixture is homogenous, add the chocolate chips and stir to incorporate. Place the dough in the fridge to firm up for 30-60 minutes.
- Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
- Scoop the dough into golf ball-sized balls, roll them between your palms, and place on the prepared baking sheet 1-2″ apart. Lightly press on each cookie 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.
- Remove from the oven and let cool for 5 minutes. Then transfer to a cooling rack (if you have one) and let stand until completely cooled. Leftover cookies may be stored at room temperature in an airtight container for up to 5 days.
- Serving Size: 1 cookie
- Calories: 170
- Carbohydrates: 15.4 g
- Fiber: 1.6 g
- Protein: 3.1 g
Keywords: chickpea flour, gluten free, vegan, cookies, chocolate