Salted Chocolate Chickpea Cookies
Salted Chocolate Chickpea Cookies:
Makes: About 12 cookies Prep Time: 20 minutes | Rest Time: 60 minutes | Cook Time: 17 minutes |Total Time: 97 minutes
Ingredients:
- 1 cup (92 g) chickpea flour
- 1/2 cup (60 g) spelt flour
- 1/4 cup (28 g) almond flour
- 1/3 cup (64 g) coconut sugar
- 1 Tbsp arrowroot powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1/3 cup (73 g) coconut oil, melted
- 2 Tbsp maple syrup
- 2 Tbsp unsweetened fortified nondairy milk of choice (almond, hemp, rice, etc.)
- 2 tsp vanilla extract
- 1/3 cup (40 g) semisweet nondairy chocolate chips
- 3/4 tsp flaky sea salt, or to taste
Instructions:
- Read through recipe and put all ingredients in your work area before starting your prep.
- In a large mixing bowl, place chickpea flour, spelt flour, almond flour, coconut sugar, arrowroot powder, baking powder and salt. Whisk to combine.
- In a medium bowl, place coconut oil, maple syrup, nondairy milk and vanilla. Stir to combine.
- Add wet ingredients to dry ingredients and stir to combine until a dough forms. Gently fold in chocolate chips. Cover and refrigerate for 30–60 minutes.
- While dough rests, preheat oven to 350°F (180°C) and line a baking sheet with parchment paper or a reusable silicone baking mat.
- Scoop 2 Tbsp mounds of chilled dough onto the prepared baking sheet. Sprinkle each cookie lightly with the flaky sea salt and bake for 12 minutes, or until edges are golden brown.
- Let cool for 5 minutes on the baking sheet, then carefully transfer to a baking rack to cool completely.
Notes:
Storage tip: Cookies will keep in an airtight container at room temperature for up to 5 days.Make it soy-free: Use a nondairy milk other than soy milk.
Nutrition Information Per Cookie:
172 calories, 9.2 g total fat, 6 g saturated fat, 0.7 g polyunsaturated fat, 1.7 g monounsaturated fat, 0 mg cholesterol, 293 mg sodium, 130 mg potassium, 20.1 g total carbohydrates, 1.9 g fiber, 11.6 g sugar, 3.1 g protein, 3% calcium, 5% iron
