Step 1

Preheat oven to 350F (180C). Line a large cookie sheet with parchment paper.

Step 2

In a medium bowl, whisk together chickpea flour, cocoa powder, baking soda and salt. Whisk in the water, margarine or  oil, coconut sugar, vanilla and (optional) espresso powder until blended. Stir in chocolate chips.

Step 3

Using a small cookie scoop or tablespoon, scoop rounded mounds of dough onto cookie sheet, spacing 2 inches apart.

Step 4

Bake in preheated oven for 8 to 10 minutes until set at edges (centers may still look slightly soft). Let cool on sheet for 2 minutes, then transfer to cooling rack and cool completely. Repeat with remaining dough.