Thursday, February 28, 2019


Chocolate Chip Chickpea Flour Cookies
serves 8 small/medium 5 large cookies


  • 3/4 cup + 1 tbsp chickpea flour, chilled in the freezer for at least 15 minutes in advance (this prevents the cookies from spreading in the oven)
  • 1/2 tsp himalayan sea salt 
  • 1/2 tsp baking soda
  • 2 tbsp coconut sugar 
  • 1/4 cup Lily Sweets Stevia Sweetened Dark Chocolate Chips  (would also be good with dried fruit or nuts!)
  • 3 tbsp coconut oil, melted
  • 3 tbsp maple syrup
  • 1/2 tsp vanilla


Chill chickpea flour for a minimum of 15 minutes in advance. Preheat oven to 350 degrees. 

Sift all dry ingredients together in a bowl to reduce lumps. Add liquid ingredients and mix well to combine, might take some effort, ass dough will be slightly thick (you don't want it to be wet). 

Roll into into individual balls of dough (I made 8 small/medium sized) and place on a baking pan lined with a Silpat (or parchment paper would work) and flatten them slightly with your fingers or a fork.

Bake for 12-14 minutes, until golden brown. If you like a slightly denser/chewier cookies, press down again slightly after removing from the oven (I pressed the cookies pictures). If not, just leave them be.  Allow to cool on the baking sheet for 5-10 minutes before transferring to a cooling rack. Store any leftovers (though there likely won't be many) in an airtight container at room temp - they harden quite a bit when refrigerated.