Ingredients
1½ cups chickpea (besan) flour
1 tsp baking powder
Pinch of salt
1/3 cup coconut sugar
3 tbsp maple syrup
4 tbsp desiccated coconut
2 eggs, whisked
1/3 cup coconut oil, melted
3 tsp vanilla extract
½ cup chocolate chips
Method
Preheat the oven to 180°C (fan forced). Line a baking tray with baking paper.
In a large bowl, combine the chickpea flour, baking powder, salt, coconut sugar, and desiccated coconut.
Add the whisked eggs, melted coconut oil, maple syrup, and vanilla.
Mix until a dough forms.
Fold through the chocolate chips.
Chill the dough in the fridge for 20 minutes.
Scoop 1 tbsp of dough at a time onto the prepared tray. Expect it to still be a bit sticky.
Gently press each cookie down slightly to flatten as much as possible.
Bake for around 15 minutes, or until lightly golden.
Cool completely before storing.
Why parents love this
More protein and fibre than standard choc chip cookies
Chickpea flour provides iron and staying power
Lower in refined sugar than most packaged biscuits
Freezer-friendly and easy to batch prep
Storage & safety
Fridge (airtight container): up to 5 days
They also keep well at room temperature for 2–3 days in a sealed container.
Freezer-safe up to 1 month (For best texture and flavor. Can be kept longer if well-sealed.)
