Over the summer, I attempted to go vegan. At first, it was terrific, but after a few months, I was constantly hungry and realized it wasn’t my best option. Even though vegan life isn’t for me, I am on a mission to find foods that will make my tummy feel its best.
I love cookies. I wanted to find a healthy alternative to the traditional sugary delights, but I couldn’t find a recipe on the internet. So I decided to make my own! Unlike traditional chocolate chip cookies, this recipe calls for chickpea flour and monk fruit sweetener to make cookies that are gluten- and sugar-free. I hope you enjoy!
- 2 cups of chickpea flour
- 1 cup of dairy-free butter (I like the Earth Balance brand)
- 1 1/2 cups of monk fruit sweetener
- 2 large eggs
- 1 package of vegan chocolate chips (I like the brand Lilly’s)
- 1 teaspoon of vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
Combine the butter and monk fruit sweetener together. I recommend using a hand mixer to combine. Mix in the eggs and vanilla. Add the chickpea flour, baking soda and salt. Mix until smooth. Pour in the chocolate chips and disperse them evenly throughout the batter. Pop the batter in the fridge for 3–24 hours. Once it’s chilled, place teaspoons of the batter on a baking sheet. Bake at 350 degrees for 12–15 minutes. The shapes can be wonky once they come out of the oven because chickpea flour doesn’t rise the same as usual flour, so I recommend using a cookie cutter or something circular to give your cookies a round shape. They take 3–5 minutes to cool, and then enjoy!