I’m currently eating one of these cookies while typing up this blog post, so I’d say Sunday morning is off to a great start. Breakfast dessert? I’m all about it.
Friday evening — as one does — I went through our pantry and took inventory of the various flours, canned beans, rice, and crackers we have on hand. I realized that a) I don’t need to buy lentils for a very, very long time and b) I need Marie Kondo to come organize our cupboards. Stat. Hidden beneath a package of seaweed snacks and a box of expired banana muffin mix, I found a half-used bag of garbanzo bean flour. As soon as I grabbed it, I noticed a container of cocoa powder and an almost-empty bottle of maple syrup. Et voilà, these cookies were born.
Double Chocolate Chip Cookies
Garbanzo bean (chickpea) flour is high in protein and fiber. As a grain-free flour, it can be used in gluten-free baked goods and fried dishes. It is dense and filling, typically found in Indian and Mediterranean cuisines. Made from milled chickpeas, this ultra-fine flour is the base for a variety of both sweet and savory recipes. While it makes these cookies more cake-like than fudgy, they’re delicious regardless. And no — these cookies don’t taste like beans — however let’s be honest, they’re not these either. 😉 I used a minimal amount of sugar, so I’m chalking these up as part of a nutritious breakfast or a satiating, mid-morning snack.
Double Chocolate Chip Cookies
Ingredients
- 1 cup chickpea flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 2 pinches of salt
- 1/4 cup melted and cooled coconut oil
- 1/4 cup maple syrup
- 1 egg
- 1/2 tsp vanilla extract
- 1/2 cup chocolate chips (milk, dark, dairy-free, etc.)
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silpat mat.
- In a large bowl, add all dry ingredients (except the chocolate). Combine. In another bowl, whisk together all wet ingredients. Carefully, pour wet into dry. Mix well.
- Fold your chocolate chips into the batter. Let the dough rest for a couple of minutes (to thicken).
- Scoop out the dough and place it on your baking sheet. You should have 12 dough balls. Flatten each dough ball with your palm.
- Bake for 8-10 minutes.
- Let cool, then dig in! These will store in an airtight container, on the counter, for three days. They’re best re-heated in the microwave for 10-15 seconds. To preserve freshness, store in the fridge — for 5-7 days — or in the freezer (for up to one month).
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