Chickpea Cookies with Chocolate and Coconut

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These chickpea cookies are very thin, delicate, brittle, and delicious.

I baked them so thin primarily to create smaller cookies, which might make them a bit lighter on calories per piece.

In any case, cookies are cookies and should be enjoyed when you want something sweet and indulgent 🙂

So before you ask - yes, you can taste the chickpea flour.

However, the combination of maple syrup, chocolate, and a touch of salt does a great job of balancing the flavors.

If you eat legumes, these cookies are also Kosher for Passover; if not, you can replace the chickpea flour with the same amount of almond flour.

A bit about the recipe:

• As mentioned, the recipe is based on chickpea flour and it is quite noticeable. If you don't want to use chickpea flour:
• You can use the same amount of almond flour, lentil flour, or any other flour you like.
• If you want to replace the coconut oil, you can use Naturina/margarine (not healthier, but it works).
• You can sweeten with maple syrup as I did, or any other sweetener you prefer like silan, sugar, agave, etc.

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Nutritional Values:

One cookie out of 10, weighing 33g, contains:

• 115 calories
• 5g protein
• 17g carbohydrates
• 3g fat

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  Chickpea Cookies

  Prep time 5 minutes

  Cook time 8 minutes

  Servings 10 cookies

  Calories 115 kcal

  Ingredients

  • 1.5 cups chickpea flour 233g
  • 3 tbsp solid coconut oil 40g
  • 2 tbsp maple syrup 30g
  • 1 flat tsp salt
  • 30 g dark chocolate
  • 1 tsp oil
  • 1 tbsp shredded coconut 6g

  Instructions

  1. Preheat oven to 180°C.

  2. In a deep bowl, mix the chickpea flour, salt, maple syrup, and coconut oil.

  3. Mix until you get a sandy/granular texture.

  4. Pour the contents of the bowl onto a sheet of parchment paper and place another sheet on top.

  5. Using a rolling pin or a glass, roll out the dough well.

  6. Try to roll it very thin.

  7. Using a large round cookie cutter, cut out circles.

  8. Punch out a small heart shape from the center of each circle using a small heart-shaped cutter.

  9. Using your hands and a spatula, carefully remove the excess dough.

  10. Bake for 5–8 minutes until lightly golden.

  11. Watch closely so the cookies don't burn, as they are very thin.

  12. Remove from the oven and let them cool completely before removing from the baking tray.

  13. Melt the dark chocolate and add a little oil to thin it out.

  14. Brush each cookie with dark chocolate and sprinkle some coconut on top.

  15. Enjoy!

  Recipe Video