- Makes 16
- Prep 0:10
- Cook 0:10
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Full of plant-based protein and fibre, these gluten-free and nut-free chickpea choc chip cookies make a nourishing sweet lunch box addition.
- 1 1/4 cups chickpea (garbanzo bean/besan) flour
- 1 tbsp arrowroot
- 125ml coconut oil, melted
- 1/2 cup coconut sugar
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1 organic or free-range egg
- 3/4 cup dark choc chips or chopped dark chocolate
- 1/4 tsp sea salt
- 1 yolk of organic or free-range egg
Preheat oven to 180°C and line a baking sheet with baking paper.
In a large bowl, whisk together melted coconut oil – make sure it’s not hot, it should be melted but closer to room temperature – coconut sugar, egg, egg yolk and vanilla until smooth and creamy like a caramel sauce (approx. 1-2 minutes)
In another bowl, mix together chickpea flour, arrowroot, baking soda, salt and cinnamon.
Add dry ingredients to wet ingredients and mix until combined.
Fold through chocolate chips.
Use a tablespoon to scoop out dough and then roll mixture in to a ball. Place on baking paper and very gently use the underside of two fingers to press down and flatten slightly. (They will spread only a small amount, so allow room between each cookie.)
Place in the oven and cook for 10 minutes or until the edges start to brown slightly.
Allow the cookies to cool on the baking tray for 5 minutes before using a spatula to transfer them to a wire rack to cool completely.
Lucy Stewart Nutrition
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