I love these Chickpea Chocolate Chip Cookies around the Holidays! They are Gluten free and Dairy free (they can also easily be made Vegan). They are also use healthier and cleaner ingredients. Substituting white flour for chickpea flour packs in the protein and exchanging brown sugar for coconut sugar, decreases the chance of a sugar crash later on. The best part, no one will ever know! These cookies are family and even Santa approved!
1 cup coconut oil, melted and cooled
1 cup coconut sugar
4 eggs at room temperature (or sub 2 flax eggs to make Vegan)
1 teaspoon vanilla paste
3 cups chickpea flour
1 teaspoon baking soda
1 teaspoon salt
10oz dairy free mini chocolate chips (ex. 1 package of Enjoy Life Mini Chocolate Chips)
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
In a large bowl or stand mixer, whisk together the melted and cooled coconut oil, coconut sugar, and vanilla paste until incorporated.
Next, add eggs (or flax eggs) one at a time, on high speed until creamed and pale in color.
Next, add chickpea flour, baking soda and salt and combine. Lastly, add in the mini chocolate chips.
Use a medium cookie scoop to place cookies onto parchment lined baking sheet. Lightly press down each cookie with two fingers to help flatten. Bake for 10-12 minutes. Allow cookies to cool for 5 minutes before transferring to a cooling rack.
This recipe makes 24 cookies. Enjoy!