Description
These dark chocolate espresso chickpea flour cookies are easy to make and the perfect tasty bite to satisfy your sweet tooth. A treat you’ll feel good about sharing with the people you love! They’re made with chickpea flour, coconut sugar, coconut oil (or ghee), one egg, vanilla, espresso powder, and of course – dark chocolate. They’re perfectly soft yet still lightly chewy, with little pockets of chocolate and flaky salt to tie all of the decadent flavors together. Makes 12-16 cookies.
Ingredients
- 1/2 cup melted coconut oil or ghee
- 1/2 cup coconut sugar (82 grams)
- 1 egg
- 1 teaspoon instant espresso
- 1 teaspoon vanilla extract
- 1 1/2 cups chickpea flour (205 grams)
- 1/2 teaspoon kosher salt
- 3/4 teaspoon baking soda
- 2 ounces dark chocolate, chopped (or 2 ounces dark chocolate chips), plus extra for the top of cookies if desired
- Flaky sea salt (optional, to top the cookies)
Instructions
- Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
- Melt coconut oil or ghee. In a large bowl, melt coconut or ghee in the microwave until liquid. Alternatively, melt over low heat on the stove top and transfer to large bowl. Set aside to cool slightly.
- Combine dry ingredients. In a separate bowl, mix together the chickpea flour, kosher salt, and baking soda until combined.
- Mix together wet ingredients and sugar. When the coconut oil has cooled slightly, add instant espresso, coconut sugar, egg, and vanilla extract and whisk until the sugar and instant espresso have mostly dissolved.
- Combine all ingredients for cookie dough. Add the dry ingredients to the wet and stir until no dry bits of chickpea flour are visible. Stir in the chocolate.
- Portion the dough. Use a 1 1/2 – 2 tablespoon cookie dough scoop or a tablespoon to portion the dough. Use your hands to roll it into balls and space out evenly on prepared baking sheets. You can press a few extra pieces of chocolate into the top of each cookie for extra chocolate puddles.
- Bake cookies. Bake for 8-9 minutes, until they appear set and edges are slightly brown. Remove from the oven and immediately sprinkle with flaky sea salt.
- Allow to cool for 10 minutes on the baking sheet before transferring to a cooling rack to cool completely.
Notes
I used a dark chocolate bar with almonds in it, but you can use whatever your favorite dark chocolate bar is.
These cookies will keep well in a sealed container on the counter for 4-5 days. If you want to store them for longer, they can be frozen in a freezer-safe bag or container for up to two months.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Dessert
- Method: Baked
- Cuisine: Cookie