Double Choc Chickpea Flour Cookies

PREP TIME 5 minutes
COOK TIME 10 minutes
TOTAL TIME 15 minutes

Ingredients

  • 110 grams (3/4 cup) besan flour (chickpea flour)
  • 25 grams (1/4 cup) raw cacao powder
  • 1/2 teaspoon bi carb soda
  • 1/2 teaspoon vanilla powder (or 1 teaspoon extract)
  • 1/4 teaspoon sea salt
  • 80 grams (1/3 cup) coconut oil, melted
  • 80 ml (1/3 cup) maple syrup or honey
  • 1 large egg
  • 100 grams (1/2 cup) dark chocolate, chopped

Instructions

  1. Preheat the oven to 180C  and line a large baking sheet with parchment paper or silicone baking mat.
  2. In a large bowl, whisk together the flour, cacao, bi carb soda, vanilla, and salt.
  3. In another dish, whisk the coconut oil and maple syrup, then add the egg and whisk again until fully combined.
  4. Stir the coconut oil mixture into the flour mixture, mixing until no streaks of flour remains. Stir in the chocolate to evenly incorporate.
  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).
  6. Bake for 8-10 minutes or until the tops are cracked and the edges are just firmed. Don’t over-bake – they will become dry and cakey.
  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.

 

Recipe and Photo by Occasionally Eggs

Double Choc Chickpea Flour Cookies

PREP TIME 5 minutes
COOK TIME 10 minutes
TOTAL TIME 15 minutes

Ingredients

  • 110 grams (3/4 cup) besan flour (chickpea flour)
  • 25 grams (1/4 cup) raw cacao powder
  • 1/2 teaspoon bi carb soda
  • 1/2 teaspoon vanilla powder (or 1 teaspoon extract)
  • 1/4 teaspoon sea salt
  • 80 grams (1/3 cup) coconut oil, melted
  • 80 ml (1/3 cup) maple syrup or honey
  • 1 large egg
  • 100 grams (1/2 cup) dark chocolate, chopped

Instructions

  1. Preheat the oven to 180C  and line a large baking sheet with parchment paper or silicone baking mat.
  2. In a large bowl, whisk together the flour, cacao, bi carb soda, vanilla, and salt.
  3. In another dish, whisk the coconut oil and maple syrup, then add the egg and whisk again until fully combined.
  4. Stir the coconut oil mixture into the flour mixture, mixing until no streaks of flour remains. Stir in the chocolate to evenly incorporate.
  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).
  6. Bake for 8-10 minutes or until the tops are cracked and the edges are just firmed. Don’t over-bake – they will become dry and cakey.
  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.

 

Recipe and Photo by Occasionally Eggs

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