Chickpea flour sprinkle cookies are gluten-free, dairy-free, and nut-free. Whether you have allergies or just want to make healthier choices in your baking,these cookies can be whipped up easily for a treat!
Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
In a medium bowl, combine the wet ingredients: melted coconut, coconut sugar, eggs, and vanilla extract.
In a large bowl, combine the dry ingredients: chickpea flour, baking soda and salt.
Pour the wet ingredients into the dry ingredients and mix together.
Gently fold in the sprinkles to the batter until they are just combined.
Use a cookie scoop or spoon for the batter and roll into a ball. Place on to baking sheet and repeat until all cookie dough is used.
Bake for 10 minutes. Remove from oven and let sit on the baking sheet for another 5 minutes, then transfer to a rack to cool completely.
Store the cookies in the fridge for up to 1 week, or freezer for up to 2 months.
Recipe Notes:
If you need to melt the coconut oil, do it in the microwave with 10-second increments. You don't want the coconut oil to be hot. If it is, let it cool before using.
I recommend storing these in the fridge versus the counter to preserve freshness. Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 1 month.