Prep Time: 15 mins Total Time: 30 mins Serves: yields 8
Ingredients: Resource from veganricha.com
¾ cups + 1 tablespoon (about 75 g) cold chickpea flour (put in the freezer for 15 minutes before using which seems to yield a better texture)
⅛ teaspoon (a pinch) sea salt
½ teaspoon (3.5 g) baking soda
2 tablespoons (about 30 g) raw cane sugar (or white sugar)
3 tablespoons (45 ml) oil of your choice that is light tasting
3 tablespoons (45 ml) maple syrup (or agave syrup)
1 teaspoon (5ml) pure vanilla extract
¼ cup (45 g) chocolate chips (or dairy free chocolate chips)
Line a baking sheet with parchment paper. Preheat the oven to 350F (180C).
In a mixing bowl, combine all the dry ingredients together (flour, salt, baking soda and sugar). Add all the wet ingredients (oil, maple syrup and vanilla) and mix well with a spoon until you reach a thick dough consistency. Add a bit of water if too dry. Add in the chocolate chips and mix just enough to distribute evenly.
Using a tablespoon, make 7 to 8 balls of dough and place them on the prepared baking sheet. Gently press down on each cookie with your fingers.
Cook for 8 to 10 minutes. Careful not to overcook them if you want them to be chewy.
Once they are done, take the cookies out of the oven, flatten each one a little using a fork. Wait until cool enough to handle
Note: if the cookies are cooked thoroughly, you won't taste the chickpea flour. The taste of the chickpea flour is absolutely undetectable.
The picture represents a teaspoon size of cookie dough instead of a tablespoon size.
If you choose to substitute chocolate chips for other options, consider raisins, cranberries, flaked unsweetened coconut.