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Gluten-free and really tasty, adapted from Vegan Richa. Makes 8
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Ingredients
  

  • 1 tbsp flaxseed
  • 2 tbsp maple syrup
  • 1 tbsp molasses
  • 1 to 1.5 tsp vanilla extract
  • ⅓ cup oil organic canola or safflower or extra virgin olive oil
  • ¾ cup + 1 tbsp chickpea flour
  • ½ tsp baking soda
  • 2 tbsp almond flour ground almonds
  • a good pinch of salt
  • ⅓ to ½ cup chocolate pieces

Instructions
 

  • Mix the flax seed with 1.5 tbsp water and let it sit for 5 mins. Add the syrup, molasses, vanilla extract and oil, mix until well combined.
  • Add ¾ cup flour and the rest of the dry ingredients and mix until the mixture is a stiff batter. Fold in the chocolate pieces and refrigerate for at least an hour. Preheat the oven to 180 c.
  • Use a spoon to scoop out mixture and shape into 1.5 inch balls.
  • Place on baking sheet 2 inches apart. Sprinkle with extra coarse salt for salted flavour. Bake for 12 to 13 mins or until cookies have spread and are starting to turn golden on the edges.
  • Remove from the oven and let cool for 10 mins.

Notes

The cookies are softer when warm and get chewier as they cool.
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