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Chickpea & Chocolate Chip Cookies Recipe


about 12


  • 2tbsp ground chia seeds
  • 120ml gently melted coconut oil
  • 100g coconut sugar or soft light brown sugar
  • 1tsp vanilla extract
  • 185g chickpea flour
  • 1tsp baking powder
  • ¼t tsp salt
  • 50g dark vegan chocolate chips or roughly chopped chocolate
  • flaky sea salt, for sprinkling on top (optional)
  • baking sheet, lined with parchment paper


Combine the ground chia seeds with 6tbsp of water in a large bowl and whisk to combine; this should form a gel-like consistency. Add the melted coconut oil to the bowl with the chia seeds, along with the sugar and vanilla. Whisk with a hand-held electric whisk until well combined.

In a separate medium bowl, combine the chickpea flour, baking powder and salt. Add these dry ingredients to the wet ingredients and mix to combine everything using a rubber spatula. (Your cookie batter will be slightly wetter than a typical cookie batter, but don't worry.) Stir in the chocolate chips until evenly dispersed. Place the batter in the fridge to firm up for 30-60 minutes.

Preheat the oven to 180°C, gas mark 4.

Scoop the chilled mixture into ping pong-sized balls, using a spoon, and space evenly apart on the prepared baking sheet. Press each cookie gently using a piece of parchment paper and your hand to flatten them slightly. Sprinkle each cookie with a small pinch of sea salt (if using).

Bake in the preheated oven for 11-12 minutes (if they look a little underdone, that's okay). Remove from the oven and leave to cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool fully. Store in an airtight container at room temperature for up to 5 days.

Recipe courtesy of The Mighty Chickpea published by Ryland Peters & Small. Photography © Ryland Peters & Small.


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