Ingredients

The following ingredients have 4 Servings
  • 1 tbsp flaxseed meal
  • 1.5 Tbsp water
  • 2 tbsp maple syrup
  • 1 tbsp molasses (or use maple syrup and use brown sugar instead of cane )
  • 1/3 cup cane sugar
  • 1 tsp vanilla extract
  • 1/3 cup oil (organic canola or safflower or extra virgin olive oil)
  • 3/4 cup + 1 tbsp chickpea flour (garbanzo bean flour, or use Besan (gram flour) **)
  • 1/2 tsp baking soda
  • 2 Tbsp almond flour (ground almonds or ground up pumpkin/sunflower seeds for Nutfree )
  • a good pinch of salt
  • 1/3 to 1/2 cup vegan chocolate chips

Instruction

  • Mix the flax seed meal and water and let it sit for 5 minutes.
  • Add the rest of the wet ingredients and mix until the mixture is well combined. It will take a minute for the oil to incorporate.
  • Add 3/4 cup chickpea flour and the rest of the dry ingredients and mix until the mixture is a stiff batter. Fold in the chocolate chips.Add as much chocolate as you like in chips or chunks or chopped.
  • Refrigerate for at least an hour to overnight to chill. Check the mixture, if the mixture is too sticky or batter like, fold in another 1 to 3 teaspoon chickpea flour. * this will take a bit of effort as the dough would have thickened
  • Line the sheet with parchment. Preheat the oven to 350 degrees F / 180ºc.
  • Scoop the mixture on the baking sheet. I use a big spoon for large cookies and shape it loosely into a 1.5 inch ball. Sprinkle some coarse salt for salted chocolate chip cookies. Place on baking sheet atleast 2 inches away from each other. Bake for 11 to 13 minutes or until the cookies have spread and are starting to turn golden on the edges. Bake a minute longer for crunchier cookies.
  • Take the sheet out and slam lightly it on the counter to release the excess air from the cookies. **
  • Cool for 10 minutes, then remove from the sheet. cool for another few minutes before serving. The cookies are softer when warm and get chewier as they cool.