Chickpea Flour Cookies with Chocolate and Coconut

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These chickpea flour cookies are paper-thin, delicate, crumbly, and seriously delicious.

I baked them this thin mostly to make smaller cookies—and hopefully keep the calories a little lower per cookie.

Still, cookies are cookies. They're for those moments when you want something sweet and a little indulgent. 🙂

And before you ask: yes, you can taste the chickpea flour.

But the maple syrup, chocolate, and a little salt help mellow that flavor.

If you eat legumes during Passover, these cookies can fit your holiday menu, too. If you don't, you can replace the chickpea flour with the same amount of almond flour.

A Few Recipe Notes

• Chickpea flour is the base here, and its flavor does come through. Not a fan?
• You can use the same amount of almond flour, lentil flour, or another flour you like.
• To replace the coconut oil, you can use Naturina (an Israeli plant-based baking fat) or margarine. Not a healthier swap, but it's an option.
• I sweetened mine with maple syrup, but you can use another sweetener, such as silan (date syrup), sugar, or agave.

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Nutrition Facts

One cookie, from a batch of 10, weighing 33 g (1.2 oz), contains:

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

• Want another cookie recipe?
  

  Chickpea Flour Cookies

  Prep Time 5 minutes

  Cook Time 8 minutes

  Yield 10 cookies

  Calories 115 kcal

  Ingredients

  • 1.5 cups chickpea flour 233 g (8.2 oz)
  • 3 tablespoons solid coconut oil 40 g (1.4 oz)
  • 2 tablespoons maple syrup 30 g (1.1 oz)
  • 1 level teaspoon salt
  • 30 g (1.1 oz) dark chocolate
  • 1 teaspoon oil
  • 1 tablespoon shredded coconut 6 g (0.2 oz)

  Instructions

  1. Preheat the oven to 180°C (350°F).

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

  3. Mix until the mixture has a grainy, crumbly texture.

  4. Tip the mixture onto a sheet of parchment paper and cover with another sheet of parchment.

  5. Use a rolling pin or a drinking glass to roll out the dough between the sheets.

  6. Aim for very, very thin dough.

  7. Cut out circles with a large round cookie cutter.

  8. Press a small heart-shaped cookie cutter into the center of each circle.

  9. Carefully remove the excess dough using your hands and a butter knife.

  10. Bake the cookies for 5–8 minutes, until lightly golden.

  11. Keep a close eye on them: they're so thin that they can burn quickly.

  12. Take the cookies out of the oven and let them cool completely before lifting them off the baking sheet.

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

  14. Brush each cookie with melted dark chocolate and sprinkle a little coconut over the top.

  15. Enjoy!

  Recipe Video