- 130g Hulled tahini
- 60g Rapadura sugar
- 60g Coconut sugar
- 10g Ground flaxseed, golden
- 30g Chickpea brine, drained from no added salt canned chickpeas
- 100g Filtered water
- 1tsp Vanilla extract
- 200g Gluten free plain flour
- 3/4tsp Sea salt
- 3/4tsp Ground cinnamon
- 2tsp Ground ginger
- 1/2tsp Baking soda
- 100g Vegan dark chocolate, chopped
Perfect with tea!
Preheat the oven to 190C/170C fan forced/375ºF. Line two cookie sheets with baking paper and set aside.
Drain brine from canned chickpeas and set aside 30g in a small bowl. Place in freezer for 5 minutes.
Using a hand mixer beat tahini, rapadura sugar and coconut sugar for 1 minute until combined well. Add ground flaxseed, chickpea brine, water and vanilla and beat until combined.
Add flour, salt, cinnamon, ginger and baking soda to wet mixture. Beat until just combined. Fold through chocolate chunks and place mixing bowl in freezer for 15 minutes.
Using a stainless steel ice-cream scoop drop cookie dough onto a two parchment lined baking sheet about 5cm apart. Use wet hands to slight press down tops of cookies slightly. These cookies won’t spread a lot. Bake for 13-15 minutes.
Remove from oven and allow to cool for 5 minutes on baking trays before moving cookies to a cooling rack to cool completely. Sprinkle with a touch of sea salt and serve. Best kept in a sealed container in the fridge.