Chickpea Flour Chocolate Chip Cookies

• porcje: 12 servings
• czas aktywny: 10 minutes
• całkowity czas: 20 minutes

Składniki

1/2 cup coconut oil, melted and cooled

1/2 cup packed brown sugar (or sub coconut sugar but brown sugar has better flavor for these!)

1 egg, at room temperature (see notes for a vegan version)

1 egg yolk (only the egg yolk!)

1 teaspoon vanilla extract

1 1/2 cups chickpea flour (or garbanzo bean flour)

1/2 teaspoon baking soda

1/2 teaspoon salt

2/3 cup chocolate chips, dairy free if desired (or sub a 3.5 oz 72% dark chocolate bar, coarsely chopped)

Coarse sea salt, for sprinkling on top

Wskazówki

Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.

In a large bowl whisk together the melted and cooled coconut oil, brown sugar, egg, egg yolk and vanilla extract until smooth and creamy; for at least 1 minute. Tip: Make sure your coconut oil is not HOT. It should be melted but on the cooler side so that your egg won't cook when you mix everything together. You can bring your egg to room temp by running it under warm water for 1-2 minutes.

In a separate bowl, whisk together chickpea flour, baking soda and salt. Add dry ingredient to wet ingredients until well combined. Fold in chocolate chips.

Use a medium cookie scoop to scoop dough and then use your hands to roll the dough into balls; place on the prepared parchment lined baking sheet. Very gently just barely flatten just the tops of the cookies or you can bake them as is for thicker cookies. Bake for 9-11 minutes or until edges are slightly golden brown. Allow cookies to cool on cookie sheet for 5 minutes before transferring to a wire rack to cool. Makes 12 cookies. Store in airtight container.

Wartości Odżywcze

• Wielkość Porcji: 1 cookie
• Kalorie: 170 kcal
• Tłuszcz Całkowity: 11.4 g
• Węglowodany Całkowite: 16.5 g
• Błonnik Pokarmowy: 2.7 g
• Cukry Całkowite: 9.3 g
• Białko: 3.1 g