1. In a large bowl, combine the ground chia seeds with 6 tablespoons of water and whisk to combine; this should form a gel-like consistency.

2. Add the melted coconut oil to the bowl with the chia seeds, along with the sugar and vanilla. Whisk with a hand-held electric whisk until well combined.

3. In a separate medium bowl, combine the chickpea flour, baking powder and salt. Add these dry ingredients to the wet ingredients and mix to combine everything using a rubber spatula. (Your cookie batter will be slightly wetter than a typical cookie batter, but don’t worry.) Stir in the chocolate chips or chopped chocolate until evenly dispersed. Place the batter in the fridge to firm up for 30–60 minutes.

4. Preheat the oven to 180°C (350°F) Gas 4.

5. Scoop the chilled mixture into ping pong-sized balls, using a spoon, and space evenly apart on a parchment-lined baking tray. Press each cookie gently using a piece of baking parchment and your hand to flatten them slightly. Sprinkle each cookie with a small pinch of sea salt (if using).

6. Bake in the preheated oven for 11–12 minutes (if they look a little underdone, that’s okay). Remove from the oven and leave to cool on the baking tray for 5–10 minutes before transferring to a wire rack to cool fully. Store in an airtight container at room temperature for up to 5 days.

Fancy a protein-rich sweet treat? Try these chickpea and chocolate chip cookies