These Chickpea Flour Chocolate Chunk Cookies are loaded with pools of chocolate and topped with sea salt. They're crispy on the outside, melt in your mouth soft on the inside - oh, and they're gluten free!
Preheat oven to 350 degrees. Line a baking sheet with a silicon mat or parchment paper. Set on top of oven until ready to use.
Cream together the brown sugar, white sugar, and melted coconut oil until creamy with a mixer. Add in egg, and vanilla extract. Mix until combined - don’t overmix it!
Add in your chickpea flour, baking soda and a pinch of salt and mix those in until smooth. It may be a little dry but fear not! Next, fold in the chocolate chunks.
Use a cookie scoop to form large cookies. Place on the lined baking sheet. I made 6 large cookies on each sheet. Flatten the dough slightly on top with your hands until it forms a more "cookie" shape.
Place in the oven to let bake for 9-10 minutes. I added a pinch of salt once they were done! Let them cool for about 3-5 minutes on the pan before you transfer them to a rack to let them fully cool. Enjoy warm and dip it in milk!
NOTE: Do not consume this cookie dough raw. The chickpea flour is not appetizing when raw due to its savory/earthy nature. It will cook through when it bakes and taste delicious in the cookies - but would not recommend eating it raw.