Salted Chocolate Chickpea Cookies

Dry Ingredients

• 2 cups Get Farmed chickpea flour 

• 1/2 cup coconut sugar (or brown sugar)

• 1/4 cup tapioca starch (or cornstarch)

• 1 teaspoon baking soda

• 1/2 teaspoon salt, plus extra to sprinkle on top after the cookies have baked

• 1/2 cup dairy-free chocolate chips, or broken pieces of dark chocolate

Wet Ingredients

• 1/3 cup coconut oil, melted (or vegetable oil)

• 1/4 cup unsweetened applesauce

• 3-4 tablespoons plant milk (oat, soy, or coconut)

• 1 teaspoon liquid vanilla extract

Preheat oven to 175°C. Line a baking sheet with baking paper.

Mix dry ingredients in a large bowl: whisk together chickpea flour, coconut sugar, tapioca starch, baking soda, salt, leaving aside chocolate chips or pieces for the moment.

Combine wet ingredients in a separate bowl: mix melted coconut oil, applesauce, plant milk, and vanilla extract until smooth.

Make the dough: Pour wet ingredients into dry ingredients and stir until just combined. The dough should hold together when pressed but not be too wet. Add an extra tablespoon of plant milk if too dry, or a bit more chickpea flour if too sticky.

Add chocolate chips, folding gently to distribute evenly.

Shape cookies: Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 3cm apart. Gently flatten each cookie with your fingers or a fork.

Bake for 12-15 minutes, until edges are lightly golden. The centres may look slightly soft but will firm up as they cool.

Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Sprinkle with extra salt flakes if desired.