Makes 10 Medium sized cookies
INGREDIENTS
1 cup (120g) chickpea flour, also known as besan or garbanzo
Pinch of sea salt flakes, plus extra to sprinkle
½ tsp bicarb soda
2 tbsp coconut sugar
⅓ cup oil (we used melted coconut oil)
¼ cup maple syrup
1 tsp vanilla paste
1 block Loco Love Nirvana, chopped
METHOD
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Preheat oven to 180℃ and line a baking tray with paper or a baking mat.
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In a medium bowl, combine dry ingredients and mix well.
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Add oil, maple and vanilla paste, plus a splash of water (1 - 2 tsp) to combine and reach a thick, sticky dough consistency.
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Fold through chocolate chunks, reserving some for topping the cookies before baking.
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Roll a tablespoon of dough into a ball, place on the baking paper and squish to flatten. Place two or three chocolates chunks on top of the cookie, pressing slightly into dough.
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Repeat with remaining dough, leaving space between cookies for spreading. You may need to do two batches.
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Bake for 12-15 minutes, until edges are golden. Leave the cookies to cool on the tray, and sprinkle with flaked sea salt.
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Store in an airtight container for up to 5 days and enjoy!