Name: Chewy Chickpea Chocolate Chip Cookies
Prep time: 22 min
Cook time: 52 min
Total time: 75 min
Yield: 8 servings
Ingredients: 1 tbsp flaxseed meal; 1.5 tbsp water; 2 tbsp maple syrup; 1 tbsp molasses (or use maple syrup and use brown sugar instead of cane sugar); 0.33 cup cane sugar; 1 tsp vanilla extract; 0.33 cup oil (organic canola or safflower or extra virgin olive oil); 0.8125 cup chickpea flour (3/4 cup + 1 tbsp chickpea flour (garbanzo bean flour, or use Besan (gram flour) **)); 0.5 tsp baking soda; 2 tbsp almond flour (ground almonds or ground up pumpkin/sunflower seeds for Nutfree); 1 pinch salt (a good pinch of salt); 0.33 cup vegan chocolate chips

Instructions

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1

Mix the flaxseed meal (1 tbsp) and water (1.5 tbsp) and let it sit for 5 minutes.
2

Add the maple syrup (2 tbsp), molasses (1 tbsp), cane sugar (0.33 cup), vanilla extract (1 tsp), and oil (0.33 cup) and mix until the mixture is well combined. It will take a minute for the oil to incorporate.
3

Add the chickpea flour (0.813 cup), baking soda (0.5 tsp), almond flour (2 tbsp), and salt (1 pinch) and mix until the mixture is a stiff batter. Fold in the 0.5 cup vegan chocolate chips (0.33 to). Add as much chocolate as you like in chips or chunks or chopped.
4

Refrigerate for at least an hour to overnight to chill. Check the mixture, if the mixture is too sticky or batter like, fold in another 3 tsp chickpea flour (1 to). *This will take a bit of effort as the dough would have thickened.
5

Line the sheet with parchment paper. Preheat the oven to 350 degrees F / 180ºc.
6

Scoop the mixture on the baking sheet. Use a large spoon for large cookies and shape it loosely into a 1.5 inch ball. Sprinkle some salt (1 pinch) for salted chocolate chip cookies. Place on baking sheet at least 2 inches away from each other. Bake for 11 to 13 minutes or until the cookies have spread and are starting to turn golden on the edges. Bake a minute longer for crunchier cookies.
7

Take the sheet out and slam lightly it on the counter to release the excess air from the cookies. **
8

Cool for 10 minutes, then remove from the sheet. Cool for another few minutes before serving. The cookies are softer when warm and get chewier as they cool.