Go Back
Print

Double Chocolate Chip Cookies

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

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).

Notes

If you make any of my recipes, please tag me (@wellnesswithedie) or use #wellnesswithedie on Instagram! That way, I can easily see your creations. For more recipes visit the wellnesswithedie.com.