Ingredients

• 210 g (71/2 oz/1 ½ cups) Chickpea Flour
• 60 g (2 oz/½ cup) all-purpose (plain) flour
• ½ teaspoon fine sea salt
• ½ teaspoon baking soda (bicarbonate of soda)
• 115 g (4 oz/½ cup) butter
• 325 g (111/2 oz/1 ½ cups) brown sugar
• 50 g (13/4 oz/¼ cup) granulated sugar
• 130 g (41/2 oz/½ cup) tahini (see Tip)
• 1 egg
• 1 teaspoon vanilla extract
• 170 g (6 oz/1 cup) dark chocolate chips
• flaky sea salt, to garnish

Instructions

1. Preheat the oven to 175°C (350°F). Line two cookie sheets with parchment (baking) paper.
2. Combine the flours, salt and baking soda in a large bowl.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars on high speed until smooth. Reduce the speed and add the tahini, egg, vanilla and 2 tablespoons water, then mix on high speed until pale and fluffy.
4. Slowly add the dry ingredients and mix on low speed until combined, then gently mix in the chocolate chips.
5. Scoop out 1 tablespoon balls of dough and space them evenly on the prepared cookie sheets.
6. Chill in the freezer for 5 minutes (to reduce spreading during baking), then bake on the middle rack of the oven for 15 minutes. If the cookies have puffed up in the center, give the cookie sheet a strong tap on the countertop to flatten them.
7. Sprinkle lightly with flaky salt and cool for 10 minutes, then transfer to a wire rack to cool completely.

Note: The cookies are best on the day of baking but will keep in an airtight container at room temperature for up to 3 days. As with peanut butter cookies, they become quite firm after day one.

Tip: The tahini should be the consistency of honey – dripping off a spoon but not runny. If your tahini is a little dry, stir in a splash of warm water.