Chocolate Chip Moringa Cookies

Firm on the outside and with chocolate chips swirled in, these moringa cookies are a delciious snack or light treat.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 13

Total Time 45

Servings cookies

Calories 163kcal

Preheat the oven to 350 degrees.
In a large bowl combine all the dry ingredients except the chocolate chips. Melt the coconut oil and combine all the wet ingredients in a smaller bowl except the almond milk.
Pour wet into dry and mix until everything looks slightly wet. Add in the almond milk and mix again until combined. Then, fold in the chocolate chips.
Using a trigger ice cream scoop, portion out the cookies onto your silicone mat or lined baking tray. Use a fork to press them down slightly.
Bake for 8 minutes, flip the tray and bake for another five minutes. Remove from the oven and let them cool on the tray.

Because these energy cookies are made with chickpea flour, they don't have a gooey, fluffy texture. Instead, they were made as a snack and are denser. The cookies are harder on the outside but soft on the inside. Similarly, they're tasty but not too sweet.
If you prefer a sweeter cookie, add in 2 more tablespoons of coconut palm sugar.
I prefer to make these cookies with Matchinga powder to maximize natural energy and an immune-system boost.
If you don't have chickpea flour on hand, you can use gluten-free baking flour. However, you will only need ¾ cups as it absorbs so much.
The cookies are soft and delicate coming out of the oven, but they do firm up. Let them cook before you move them around.