Chickpea and Chocolate Chip Cookies

Ingredients

• 2 tablespoons ground chia seeds
• 120 ml gently melted coconut oil
• 100 g coconut sugar or soft light brown sugar
• 1 teaspoon vanilla extract
• 185 g chickpea flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 50 g 70% dark chocolate chips or roughly chopped chocolate
• flaky sea salt, for sprinkling on top (optional)

Method

In a large bowl, combine the ground chia seeds with 6 tablespoons of water and whisk to combine; this should form a gel-like consistency.

Add the melted coconut oil to the bowl with the chia seeds, along with the sugar and vanilla. Whisk with a hand-held electric whisk until well combined.

In a separate medium bowl, combine the chickpea flour, baking powder and salt. Add these dry ingredients to the wet ingredients and mix to combine everything using a rubber spatula. (Your cookie batter will be slightly wetter than a typical cookie batter, but don’t worry.) Stir in the chocolate chips or chopped chocolate until evenly dispersed. Place the batter in the fridge to firm up for 30–60 minutes.

Preheat the oven to 180°C/350°F/gas mark 4.

Scoop the chilled mixture into ping pong-sized balls, using a spoon, and space evenly apart on the prepared baking tray. Press each cookie gently using a piece
of baking parchment and your hand to flatten them slightly. Sprinkle each cookie with a small pinch of sea salt (if using).

Bake, on a baking tray lined with baking parchment, in the preheated oven for 11–12 minutes (if they look a little underdone, that’s okay). Remove from the oven and leave to cool on the baking tray for 5–10 minutes before transferring to a wire rack to cool fully. Store in an airtight container at room temperature for up to 5 days.