Just when I think I couldn’t  eat any more chickpeas I start putting them in cookies.  You can’t even tell these cookies are gluten free- they are just ooey gooey delicious chocolaty cookies.  If you want to keep these dairy free use vegan chocolate chips.  A super yummy cookie you can feel good about.

You’ll need:

• 1 cup chickpea flour
• 1/3 cup cacao powder*
• ¾ teaspoon baking soda
• Pinch salt
• 1 large egg
• 0.5 cup virgin coconut oil, melted
• ¾ cup coconut sugar
• 2 teaspoons rosewater
• 1 teaspoon instant espresso powder
• ¾ cup vegan chocolate chips

*I used mainly raw cacao powder but ran out so the rest was regular baking cocoa powder

To Make:

1. In medium bowl sift together flour, cocoa, baking soda and salt.
2. In large bowl, whisk together egg, sugar, rosewater and espresso powder.  Whisk in oil.  Add dry ingredient and stir until just combined.  Fold in chocolate chips.  Cover and refrigerate 30 minutes.
3. Preheat oven to 350 degrees F.   Scoop onto lined parchment baking sheets.  I smooshed mine down which led to pretty flat cookies, next time I might not squish for a thicker cookie.  Bake for 8-10 minutes until just set and let cool completely on cooling rack.

Inspired by PowerHungry