CHICKPEA FLOUR CHOCOLATE CHIP COOKIES

INGREDIENTS
Wet:
1 tbsp flaxseed meal
1.5 Tbsp water
2 tbsp maple syrup
1 tbsp molasses
⅓ cup sugar
1 to 1.5 tsp vanilla extract
⅓ cup oil (organic canola or safflower or extra virgin olive oil)
Dry:
¾ cup + 1 tbsp chickpea flour (garbanzo bean flour), or use Besan (gram flour) **
½ tsp baking soda
2 Tbsp almond flour (ground almonds)
a good pinch of salt
⅓ to ½ cup vegan chocolate chips
INSTRUCTIONS
Mix the flax seed meal and water and let it sit for 5 minutes.
Add the rest of the wet ingredients and mix until the mixture is well combined. It will take a minute for the oil to incorporate.
Add ¾ cup flour and the rest of the dry ingredients and mix until the mixture is a stiff batter. Fold in the chocolate chips.Add as much chocolate as you like in chip or chunks or chopped.
Refrigerate for at least an hour to overnight to chill. Check the mixture, if the mixture is too sticky or batter like, fold in another 1 to 3 tsp chickpea flour. *
Line the sheet with parchment. Preheat the oven to 350 degrees F.
Scoop the mixture on the baking sheet. I use a big spoon for large cookies and shape it loosely into a 1.5 inch ball. Sprinkle some coarse salt for salted chocolate chip cookies. Place on baking sheet atleast 2 inches away from each other. Bake for 12 to 13 minutes or until the cookies have spread and are starting to turn golden on the edges. Bake a minute longer for crunchier cookies.
Take the sheet out and slam lightly it on the counter to release the excess air from the cookies. **
Cool for 10 minutes, then remove from the sheet. cool for another few minutes before serving. The cookies are softer when warm and get chewier as they cool.
NOTES
Other flours: You can use other flours as well. Make sure to use enough to make a wettish dough. 

Subs: Molasses can be substituted with maple syrup (3 tbsp total maple). Use brown sugar instead of regular sugar if omitting molasses.

* The amount of chickpea flour needed will depend on the measurements of the other ingredients and the flour. I prefer to add less flour to begin with and adjust the batter after chilling. You want the mixture to be batter like before chilling. Err on the side of adding less flour. More flour might cause less spreading of the cookies.

** Fluff the flour before measuring using a spoon.

** If the cookies are too fat and did not spread enough during baking, use a fork to flatten them before they cool..