Double Chocolate Chickpea Flour Cookies

Step 1

Preheat the oven to 180C (350F) and line a large baking sheet with parchment paper.

Step 2

In a large bowl, whisk together the flour, cocoa, baking soda, vanilla, and salt.

Step 3

In another dish, whisk the coconut oil and maple syrup, then add the egg and whisk again until fully combined.

Step 4

Stir the coconut oil mixture into the flour mixture, mixing until no streaks of flour remains. Stir in the chocolate to evenly incorporate.

Step 5

Scoop the dough, around 2 tablespoons per cookie, onto the baking sheet. Flatten each cookie slightly with your palm (wet your hands to prevent sticking).

Step 6

Bake for 8-10 minutes or until the tops are cracked and the edges are just firmed. Don't over-bake.

Step 7

Cool the cookies for ten minutes on the pan before removing and cooling completely on a rack. They'll keep in an airtight container for at least three days and freeze well.