Double Chocolate Chickpea Flour Cookies

Ingredients

• ½ cup refined coconut oil (option to sub butter or ghee)
• ¼ cup Bolthouse Farms® Protein KETO™ Dark Chocolate
• 1 teaspoon vanilla
• ½ cup coconut sugar (option to sub packed brown sugar)
• 1 egg
• 1 ½ cup chickpea flour
• 3 tablespoons cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon sea salt
• ½ cup dark chocolate chunks

Preparation

1. Preheat the oven to 350F.
2. Cream together the coconut oil, Protein KETO™ Dark Chocolate, Vanilla, coconut sugar, and egg.
3. Add the chickpea flour, cocoa powder, baking soda, and sea salt.
4. Mix until completely combined.
5. Fold in the chocolate chunks.
6. Use an ice cream scooper to make 6 mounds on a baking sheet lined with parchment paper.
7. Gently press down on the top of the cookie with your two fingers.
8. Add a few extra chunks on top and bake for 10 minutes.
9. Allow the cookies to sit on the baking sheet for 5 minutes before transferring them to the cooling rack.