Place the melted, cooled coconut oil in a small bowl with the coconut sugar, tahini and vanilla and mix well before adding in the beaten egg and combining again.
Into a separate, large bowl place the chickpea flour, salt, bicarbonate of soda and baking powder and mix well. Stir in the wet ingredients as well as the 65g dark (or other) chocolate chips and mix until everything is well combined – the mixture will be very sticky at this stage.
Pre-heat the oven to 375°F, gas mark 5, 180°C (160°C fan-assisted) and line two baking trays with either a My Relationship with Food silicone baking mat or parchment paper.
Divide the mixture into 12 equally sized balls (if you want to be really precise then, like me, you can weigh each one to ensure they’re exactly the same).
Flatten each ball slightly into a circular biscuit shape and place them onto the lined baking trays, leaving approximately 3 inches between each as they will spread slightly when baking. For an extra touch of decadence, top each cookie with the remaining 15g of chocolate and sprinkle with sea salt or pink Himalayan salt.
Place the trays into the preheated oven and bake for 10 minutes, or until golden brown around the edges before removing and leaving to cool slightly on the trays before transferring them to a wire rack to cool completely (if you can resist them that long!)
These cookies are divine when they’re still warm from the oven but they are equally delicious cold and will keep for 1 week if stored in a cool place in an airtight container.
When making this recipe, I’d LOVE to see how you get on so either send me a photo to email@example.com or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood