Preheat oven to 180C bake and line a tray with baking paper.
To a large bowl add the coconut oil and egg and whisk with a fork until combined. Ensure the coconut oil is not hot or it will start to cook the egg.
Add the chickpea flour and baking powder and stir to combine. The mixture should resemble a 'dough' consistency.
Roll the mixture into 6 even sized cookies and gently flatten with your finger.
Bake for around 10-15 minutes until they are just golden (they will harden once cooled) and then transfer to a wire rack to cool.
Notes
Store in airtight container on bench top for 2 days or fridge for 4 days.Dough can be frozen for up to 3 months uncooked.I havent tried a egg free version, a flax egg should work (if you try, let me know in the comments!)