Ingredients

The following ingredients have 10 Servings
  • ½ cup refined coconut oil (butter, ghee, or ethically sourced palm shortening should work too)
  • ¼ cup Bolthouse Farms chocolate Plant Protein Milk
  • 1 teaspoon vanilla
  • ½ cup coconut sugar (packed brown sugar should work too)
  • 1 egg
  • 1 ½ cup chickpea flour
  • 3 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • ½ cup dark chocolate chunks

Instruction

  • Preheat the oven to 350F.
  • Cream together the coconut oil, chocolate milk. 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.