Chickpea Double Chocolate Cookies
Who does not like Chocolate chip cookies? Everyone loves them, kids and kids at heart love and adore them!!
No one would turn down a good chocolate chip cookie let along these double chocolate cookies that made with few healthy ingredients….
Chickpea flour is one of the healthiest flours that I have been using for a while… It worked beautifully in a lot of baking recipes that I have been experimenting on and this double chocolate cookies is one of them…
The nutty aroma that chickpea flour gives to baked goods is amazing, my husband and my granddaughter thought I was making popcorns when these cookies were baking in the oven…And they could not wait until the cookies are completely cooled, they had to taste them after only few minutes out of the oven, especially they are sugar free and 55 calories each cookie that my husband and I could enjoy them for few weeks…
After each had two cookies they both approved that these cookies are amazingly chocolatey, delicious and melt in your mouth… I had to give them an extra cookie for both to split for being such a good tasters…
Believe me I had to hide the cookies from both of them and they made me promise to give them some after dinner…
These delicious, chocolatey cookies are so easy to make, they are baked in a flash all it took is 20 minutes to prepare, bake and cool…
Preheat oven to 300F / 148C
1 1/2 cups of solid coconut oil
1/2 tsp baking powder
2 cups chickpea flour
1/2 cup special dark coco powder / unsweetened
2 cups sugar or sugar substitutes (approved by your DR)
2 eggs at room temperature
1 tsp. baking soda
1 cup sugar free chocolate chip
1/2 tbsp. vanilla extract
1/2 tsp. salt
Cream coconut oil and sugar in a bowl of a stand mixer fitted with the flat beater attachment.
Add vanilla extract.
Add eggs one at a time mixing well after each addition.
In a separate bowl add chickpea flour, sift coco powder, salt, baking powder and baking soda.
While the mixer is on low add the dry mixture in thirds and mix until all combined.
Add chocolate chips and mix for one to two second just to incorporate.
With an ice cream scooper scoop the cookie dough and line few inches a part onto a cookie sheet lined with parchment paper.
With clean hands press with your fingers onto each cookie to flatten.
Bake the cookies for 10 minuets.
Cool the cookies in the pan for 2-3 minuets, gently remove the cookies to cooling racks to cool completely.
Each patch makes 29 good size cookies, you could use a smaller size ice cream scooper to make them smaller but why would you!