Easy and quick to prepare this chewy and chocolatey cookie are a great dessert to prepare. They get a wonderful texture from coconut oil, with a light amount of sweetness, it’s gluten-free and gets the proteins from chickpea flour.
Makes 36 Cookies
- 5 tbsp ground chia seeds
- 360ml warm coconut oil
- 300g (3.5oz) coconut sugar or dark brown sugar
- 3 tsp vanilla extract
- 550g chickpea flour
- 3 tsp baking powder
- ¾ tsp salt
- 150g dark vegan chocolate chips
- Pink salt, for sprinkling on top (optional)
How to prepare
In a large bowl combine the chia seeds with 18 tablespoons of water and whisk to combine; you should get a gel-like mix. Add the warm coconut oil to the bowl with the chia seeds, along with the sugar and the vanilla. Whisk with an electric whisk until well combined.
In a separate medium bowl, mix the chickpea flour, baking powder, and salt. Add these dry ingredients to the wet ingredients and mix to combine everything using a silicon spatula. Stir in the chocolate chips until evenly dispersed. Place the batter in the fridge to firm up for 40-60 minutes.
Preheat the oven to 180°C.
Scoop the mixture into ping pong-sized balls, using a spoon, and spaced evenly apart on a baking sheet. Press each cookie gently to flatten them slightly. Sprinkle each cookie with a small pinch of sea salt (optional).
Bake in the preheated oven for 10-15 minutes. Then take them out of the oven and leave them to cool on a baking sheet for another 20 minutes. Store in an airtight container at room temperature, it can be stored for up to a week.