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1/2 cup butter, softened (1 stick)
3/4 cup coconut sugar
1 large egg
1 teaspoon vanilla extract
1 1/3 cups chickpea flour
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
3/4 cup chocolate chips
Preheat the oven to 350ºF and line a large baking sheet with parchment paper. In a large bowl, mix together the softened butter and sugar. Add in the egg and vanilla and mix well, then add in the chickpea flour, baking soda, and salt. Stir until the batter looks uniform; it will be relatively thick and sticky. Warning: Do NOT taste the raw cookie dough, because chickpea flour tastes terrible before it's cooked. Did it anyway? We told ya so…
Fold in the chocolate chips, then scoop the batter using a tablespoon or 1-ounce cookie scoop. Drop the dough onto the lined pan, spacing the cookies about 1 to 2 inches apart to allow for spreading. You can sprinkle the cookie dough with some flaky sea salt, if you like a sweet and salty flavor.
Bake at 350ºF for 8 to 10 minutes, or until the cookies look lightly golden around the edges. Let the cookies cool on the pan completely, to let them firm up. They should be lightly crisp on the outside, and soft on the inside. (Let them bake longer, until they are more golden, if you prefer a crispier cookie.)
Recipe credit: Megan Gilmore