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