Makes 10 Medium sized cookies
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
Preheat oven to 180℃ and line a baking tray with paper or a baking mat.
In a medium bowl, combine dry ingredients and mix well.
Add oil, maple and vanilla paste, plus a splash of water (1 - 2 tsp) to combine and reach a thick, sticky dough consistency.
Fold through chocolate chunks, reserving some for topping the cookies before baking.
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.
Repeat with remaining dough, leaving space between cookies for spreading. You may need to do two batches.
Bake for 12-15 minutes, until edges are golden. Leave the cookies to cool on the tray, and sprinkle with flaked sea salt.
Store in an airtight container for up to 5 days and enjoy!