Preheat oven to 350 degrees F (180 degrees C). Line a large baking sheet with parchment paper and set aside.
In a skillet, toast the
Chickpea Flour (1 1/2 cups)
. This will reduce some of the bean flavor.
In a large bowl, mix together
Coconut Oil (1/2 cup)
Coconut Sugar (1/2 cup)
Vanilla Extract (1 tsp)
until smooth and creamy. Add the
In a separate bowl, whisk together chickpea flour,
Baking Soda (3/4 tsp)
Salt (1/2 tsp)
. Add dry ingredients to wet ingredients until well combined. Fold in
Dark Chocolate (1/2 cup)
Use a medium cookie scoop to scoop dough onto parchment-lined baking sheet. Barely flatten the tops of the cookies with the tips of your fingers. Bake for 12 minutes or until edges is slightly golden brown.
Allow cookies to cool on cookie sheet for 5 minutes, then transfer them to a wire rack to cool.