1/2 cup coconut oil, melted and cooled
1/2 cup coconut sugar
1 egg, at room temperature – or a flax egg (1TB flaxmeal + 2TB water and let sit a few minutes)
1 teaspoon vanilla extract
1 1/2 cups chickpea flour (or garbanzo bean flour)
3/4 teaspoon baking soda
1/2 teaspoon salt
3.5 oz 72% dark chocolate bar, coarsely chopped, or chocolate or carob chips
Coarse sea salt, for sprinkling on top

Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
In a large bowl mix together melted and cooled coconut oil, coconut sugar, egg and vanilla extract until smooth and creamy. This can be done in a food processor. Tip: Make sure your coconut oil is not HOT. It should be liquid but on the cooler side so that your egg won’t cook when you mix everything together.
In a separate bowl, whisk together chickpea flour, baking soda and salt. Add dry ingredient to wet ingredients until well combined. Fold in chocolate chunks. Use a medium cookie scoop to scoop dough onto parchment lined baking sheet. Barely flatten the tops of the cookies.

Bake at 350 for 9-11 minutes or until edges are slightly golden brown. Cool on cookie sheet for 5 minutes before transferring to a wire rack to cool. Makes 12 cookies or 6 massive ones. YUM!!