chickpea choc chip cookies
These cookies feel like a proper treat, but they have a lot more staying power than most biscuits. The chickpea flour brings protein, fibre, and iron, while the eggs and coconut help make them more filling. They're a slightly crispy on the outside, a little chewy, and a good option when you want something sweet without the full blood sugar rollercoaster.
- 1½ cups chickpea (besan) flour
- 1 tsp baking powder
- Pinch of salt
- ⅓ cup coconut sugar
- 3 tbsp maple syrup
- 4 tbsp desiccated coconut
- 2 eggs, whisked
- ⅓ cup coconut oil, melted
- 3 tsp vanilla extract
- ½ cup chocolate chips
Preheat the oven to 180°C (fan forced). Line a baking tray with baking paper.
In a large bowl, combine the chickpea flour, baking powder, salt, coconut sugar, and desiccated coconut.
Add the whisked eggs, melted coconut oil, maple syrup, and vanilla.
Mix until a dough forms.
Fold through the chocolate chips.
Chill the dough in the fridge for 20 minutes.
Scoop 1 tbsp of dough at a time onto the prepared tray. Expect it to still be a bit sticky.
Gently press each cookie down slightly to flatten as much as possible.
Bake for around 15 minutes, or until lightly golden.
Cool completely before storing.
- More protein and fibre than standard choc chip cookies
- Chickpea flour provides iron and staying power
- Lower in refined sugar than most packaged biscuits
- Freezer-friendly and easy to batch prep
Airtight container. Also keep well at room temperature for 2–3 days in a sealed container.
For best texture and flavor. Can be kept longer if well-sealed.
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