Vegan & Gluten-Free Chocolate Chip Cookies

Prep Time: 15m | Cook Time: 25m | Servings: 10-12 cookies

Ingredients

• 1/2 cup vegan butter (100g)
• 1 tbsp water (20g)
• 1/2 cup brown sugar (100g)
• 1/4 cup caster sugar* (50g)
• 1/2 tsp baking soda
• 1 tsp vanilla essence
• 1/4 tsp salt
• 1 packed cup chickpea flour** (165g)
• 1 cup vegan chocolate chips (220g)
• 2 tbsp almond meal (optional - makes for a slightly cracked top!) (20g)

Instructions

Preheat oven to 180°C/350°F.

Mix the vegan butter and sugar together really well until creamy.

Add the water, baking soda, salt and vanilla and mix again - should be super fluffy now!

Add the chickpea flour and almond meal and use a spatula or wooden spoon to combine well.

Fold in al the chocolate chips!

Have a small bowl of water handy. Wet your hands and roll small balls of dough and place them on a lined baking tray. You should be able to make 10-12 cookies. Flatten just THE TEEEENIEST bit! Make sure there’s room between cookies because they’re gonna SPREAD!!! Sprinkle a little extra salt on the top of each cookie!

Bake for 13-16 minutes depending on how crispy you like the edges (I do 13 mins exactly!) If you have to split them onto two trays like I do, I bake one tray at a time - (even if you have one tray on top and one on the bottom in the oven, the bottom cookies will cook slower).

LET THEM COOL for 10-15 minutes on the tray before transferring to a cooling rack because they will be so soft straight from the oven!