1
Preheat oven to 180°C and line a baking sheet with baking paper.
2
In a large bowl, whisk together melted coconut oil - make sure it’s not hot, it should be melted but closer to room temperature - coconut sugar, egg, egg yolk and vanilla until smooth and creamy like a caramel sauce (approx. 1-2 minutes)
3
In another bowl, mix together chickpea flour, arrowroot, baking soda, salt and cinnamon.
4
Add dry ingredients to wet ingredients and mix until combined.
5
Fold through chocolate chips.
6
Use a tablespoon to scoop out dough and then roll mixture in to a ball. Place on baking paper and very gently use the underside of two fingers to press down and flatten slightly. (They will spread only a small amount, so allow room between each cookie.)
7
Place in the oven and cook for 10 minutes or until the edges start to brown slightly.
8
Allow the cookies to cool on the baking tray for 5 minutes before using a spatula to transfer them to a wire rack to cool completely.