RECIPE | Gluten Free Chickpea Chocolate Chunk Cookies
Chocolate loosely held together by cookie dough is my idea of a cookie. These gluten free cookies are made using Chickpea flour for their protein content. So they're practically health food. Sort of.
1/3 cup coconut sugar
1 1/2 cups chickpea flour
3/4 tsp baking soda
1/2 tsp salt
90g dark chocolate chunks
50g hazelnuts chopped
scant 1/3 cup of coconut oil
1 linseed egg (1 tbsp ground linseed in 3 full tbsp hot water, stir, then allow to sit for 15 min)
1 tsp vanilla essence
Preheat your fan bake oven to 160 degress C and grease / line a medium sized baking tray In a small bowl mix together the oil, flaxseed egg and vanilla with a fork until they are fully combined and turn pale and creamy.
In a large bowl sift the chickpea flour, sugar, baking soda and salt.
Give this a quick mix with a spatula to combine and then create a well in the centre.
Add the wet ingredients to the dry and mix with a spatula until combined and crumbly, then use your hands to finish combining the dough.
Chop the dark chocolate to your desired consistency. We love a mix of thin flaky pieces and large chunks. Add this to the dough and mix through evenly.
Take generous tablespoon sized chunks of the dough and roll into 8 - 10 cookies.
Spread out evenly on the baking tray and bake for 10 mins or until golden brown.
Allow the cookies cool for 10 mins for serving.
Tip: you can add in your favourite nut chopped up roughly. We've used hazelnuts which taste delicious with all that chocolate.
Also sprinkling a tiny bit of flaky salt on the top before baking really makes the flavours sing.