Ingredients
Scale
- 3/4 cup plus 2 tbsp chickpea flour
- 1/2 tsp baking soda
- 2/3 cup Lily’s Sweets stevia sweetened chocolate chips
- 1/4 tsp salt
- 1 tbsp ground flaxseed
- 2 Tbsp water
- 3 tbsp maple syrup
- 1/3 cup sugar
- 1 tsp vanilla extract
- 1/3 cup + 1/2 tbs vegan browned butter
Instructions
- Mix the flax seed meal and water in a shallow dish and allow to thicken, 5-7 minutes.
- Browning Butter: Add vegan butter to a large saucepan and place over medium heat. The butter will begin to crackle, and then eventually foam. Continue to whisk constantly during this process. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for 10 minutes or until cool enough to touch.
- In another bowl add the other wet ingredients, maple syrup, cooled melted brown butter, vanilla, sugar, and sugar.
- Mix well and combine, 2-3 minutes.
- Add the chickpea flour, salt, and baking soda, coming until it forms a cookie batter.
- Fold in the chocolate chips.
- Refrigerate the dough for 30 minutes or longer to firm up.
- Remove from fridge, if still too stick you can add more chickpea flour, 1 tsp at a time.
- Preheat the oven to 350. Line a baking sheet with parchment paper.
- Roll the dough into cookies using 2tbsp of dough or 3 for larger cookies. Lightly press down on them.
- Place cookies 2 inches apart as they will spread. Bake for 10 to 15 minutes or until cookies are golden around the edges and fully spread.
- Allow the cookies to cool for 10-15 minutes the place on a cooling rack for another 15 minutes to further firm up. If you struggle with yours firming up or they become less firm days later, just store in the fridge!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1