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.