Chickpea Chocolate Chip Cookies (gluten-free)
High protein, gluten-free, grain-free and utterly delicious healthy cookies. These babies will knock your socks off!
When I first open my blog www.thefitmediterranean.com, I had just moved to China, and had just moved in with my boyfriend. Never before I had lived together with a guy, at least not in a romantic way. Somehow I had the urge to cook and cook and bake and make sure I was always preparing something tasty for him for dinner or breakfast. I was OBSESSED!
My days were full of butter, cream, flour, meats, pasta…
I blame the sicilian blood in me.
These days I still bake frequently; it continues to be one of the loves in my life and I could never see myself giving it up. Now I try to incorporate healthier and more nutritious ingredients.
So I still get to have fun in the kitchen baking, but this time I experiment with new ingredients, outside of the classic butter and sugar.
Chickpea flour is such an amazing ingredient to use in baking. Yes I know it sound weird, but trust me that you won’t taste any of the bean flavor when you take a bite into these cookies.
Give them a try, they’re free of gluten, grains, dairy and nuts!
Ingredients (makes 13-16 cookies):
- 1/2 cup coconut oil, melted and cooled
- 1/2 cup coconut sugar
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups chickpea flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- zest of 1 orange
- 100% 72% dark chocolate bar, coarsely chopped
Preheat oven to 180 C. Line a large baking sheet with parchment paper and set aside.
In a skillet toast the chickpea flour. This will reduce some of the bean flavor
In a large bowl mix together melted and cooled coconut oil, coconut sugar, egg and vanilla extract until smooth and creamy. Add the zest of one organic orange.
Tip: Make sure your coconut oil is not HOT. It should be liquid but cool so that your egg won’t cook when you mix everything together.
In a separate bowl, whisk together chickpea flour, baking soda and salt. Add dry ingredient to wet ingredients until well combined. Fold in chocolate chunks.
Use a medium cookie scoop to scoop dough onto parchment lined baking sheet. Barely flatten the tops of the cookies with the tips of your fingers.
Bake at 350 for 12 minutes or until edges are slightly golden brown. Allow cookies to cool on cookie sheet for 5 minutes
then transfer them to a wire rack to cool.
Simple, nutritious, gluten-free and high protein sweet treat.