Start by preheating your oven to 175C. Then gently melt coconut oil on very low heat, pour into a bowl and allow to come to room temp. Line 1-2 baking sheets with greaseproof paper. Then in a bowl mix together your coconut oil, coconut sugar, egg/flax or chia egg and vanilla until smooth and creamy. In a seperate bowl whisk together your chick pea flour, baking soda and salt. Then add your dry ingredients to the wet ones and mix well to combine into a dough. Fold in the chocolate chunks. I used half chocolate and half carob chunks. At Scoop we sell the best #vegan and sugar free dark carob chunks that I am obsessed with!! Anyway, roll your dough into balls and place onto baking tray, you should get 10-12 cookies. Then gently flatten slightly as they won’t spread much during cooking. Place in oven for 9-11 mins until edges are browning. Allow to cool on tray for 5 mins before transferring to a wire rack and sprinkling with course salt. Enjoy!! Have a great day everyone and Merry Christmas!