• 2 cups flour (i used  a almond, oat and coconut blend)

  • 1 banana 

  • 1/2  cup of dairy free choc chips (i used sweet williams) 

  • 1 tea spoon baking powder 

  • 3 table spoons maple syrup 

  • 1/4 cup of chickpea brine, which is the liquid in the can of chickpea's

  • 2 table spoon coconut oil

  • 1/2 teaspoon of vanilla extract


This recipe is inspired by the minimalist baker (amazing blog) i added a couple of twists to make it my own.  

In a big bowl mix together the flour, choc chips, baking powder and set aside.

In another bowl whisk the chickpea brine (i used an electric hand one) until it is light and fluffy, then add the maple syrup, coconut oil, vanilla and squashed up banana and mix together. Then add to the dry ingredient and combine. Cover and let chill in the fridge for 30 minutes, pre heat the oven to 180c and line your baking tray with baking paper. Scoop out 3 table spoons of dough for each cookie and put on baking paper (i made 7 cookies out of this). Bake for 15-25 minutes, just keep checking on it and when they're golden they are ready. When ready remove from the over and let chill for 10 minutes then they're ready to eat :)