Imagine sinking your teeth into a decadent, gooey chocolate chunk cookie that's not only irresistibly delicious but also secretly nutritious! These Chocolate Chunk Chickpea Flour Cookies are about to revolutionize your baking game, offering a gluten-free, protein-packed alternative to traditional cookies that will have everyone asking, "What's your secret ingredient?" Whether you're a health-conscious foodie or just looking to surprise your taste buds, this recipe promises to deliver maximum flavor with a surprising twist that will make you forget you're eating something wholesome.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 cookies
Ingredients
- 1 cup chickpea flour
- 1/2 cup coconut oil
- 1/2 cup brown sugar
- 1/2 cup dark chocolate chunks
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper, ensuring the surface is evenly covered to prevent sticking.
- In a large mixing bowl, soften the coconut oil until it reaches a smooth, creamy consistency. You can do this by briefly microwaving or letting it sit at room temperature.
- Add brown sugar to the softened coconut oil and cream together using a whisk or electric mixer until the mixture becomes light and fluffy, approximately 2-3 minutes.
- Incorporate vanilla extract into the sugar and oil mixture, stirring until well combined.
- In a separate bowl, sift together chickpea flour, baking soda, and salt to remove any lumps and ensure even distribution of dry ingredients.
- Gradually fold the dry ingredient mixture into the wet ingredients, mixing gently until a uniform cookie dough forms.
- Carefully fold in dark chocolate chunks, distributing them evenly throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Gently flatten each cookie mound with the back of a spoon or your palm to create a uniform shape.
- Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden and the centers appear set.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, store cookies in an airtight container at room temperature for up to 5 days.
Tips
- Ensure your coconut oil is at the right temperature - softened but not melted - for the best cookie texture.
- Sifting the chickpea flour is crucial to prevent lumps and achieve a smooth, consistent dough.
- Don't overmix the dough, as this can make the cookies tough; mix just until ingredients are combined.
- Use high-quality dark chocolate chunks for the most intense flavor profile.
- Let the cookies cool completely before storing to maintain their ideal crisp-yet-chewy texture.
- For extra richness, try toasting the chocolate chunks briefly before adding them to the dough.
- Store in an airtight container to keep cookies fresh and maintain their delightful texture for up to 5 days.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 3g
Fat: 13g
Saturated Fat: 10g
Cholesterol: 0mg
