Chewy Chocolate Orange Chickpea Cookies

Chewy Chocolate Orange Chickpea Cookies

These cookies are chewy, gooey and delicious, and are made from a surprising ingredient - chickpea flour (otherwise known as gram flour) to give them a little extra protein! The hardest part of the recipe is letting the cookies cool once you've taken them out of the oven, but trust us, it's worth it! We love sprinkling our cookies with a few extra chocolate chips and a little granola for extra crunch.


1 flax egg (1 tablespoon ground flaxseeds soaked in 3 tablespoons of water for 5-10 minutes to form a gel)

100g (about 1/2 cup) coconut oil, melted

70g coconut sugar 

1 teaspoon vanilla extract

The zest of 1 orange

130g chickpea flour

30g cocoa powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon sea salt

1 bar Happi Oat Milk Chocolate Orange 


1. If you're using a flax egg (for a vegan-friendly version), blend 1 tablespoon flaxseeds in a high-speed blender, then add to a small bowl with 3 tablespoons of water, mix and set aside for 5-10 minutes until a gel-like consistency is formed 

2. Preheat your oven to 175 degrees C

3. Melt the coconut oil and add to a large bowl with the sugar, vanilla extract, egg or flax egg and orange zest. Mix to combine.

4. In a separate bowl, whisk together the dry ingredients - chickpea flour, cocoa powder, baking soda, cinnamon and salt

5. Pour the wet ingredients into the dry, then mix to form a thick and sticky batter that holds together. If it seems too dry, add in a little more coconut oil, if it seems too wet, add a little more flour

5. Break the chocolate bar into rough pieces, then fold through the batter, you may need to use your hands to ensure the chocolate chunks are distributed evenly throughout

6. Divide the batter into balls and place them on a lined baking tray. Then, gently flatten them and shape them into little discs. Leave a little space between the cookies as they may spread out slightly whilst baking. Sprinkle with extra chocolate chunks or shavings, a pinch of sea salt and optional granola

7. Bake for 8-10 minutes, or until the cookies look slightly golden and firm on the edges. Remove from the oven and let them cool on the tray to firm up. For a chewier cookie, bake for this length of time, maybe even slightly less. If you prefer a crunchier cookie, bake for a little longer

8. Store in an air-tight container at room temperature for up to 3 days, in the fridge for up to 2 weeks, or in the freezer for up to 3 months. 

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