You can make cookies from any flour, really. Yellow pea flour makes a wholesome cookie and the molasses gives them a dark brown caramelly chewiness. The dough is quite soft and sticky so best to refrigerate for an hour before shaping. Thanks Ginny for her flour leftovers!

Makes around 20
Mix all the wet ingredients in a bowl:
2 tbsp flaxmeal mixed with 3 tbsp water
1 tbsp molasses
2 tbsp maple syrup (or rice syrup or honey)
1/3 c coconut sugar (or brown)
1 tsp vanilla extract
1/3 c vegetable or rice bran oil

Add in dry ingredients:
1 c pea flour (yellow pea, chickpea, besan)
1/2 c almond meal
1/2 tsp baking soda
pinch sea salt
1/2 c chocolate chips
1/2 c cranberries

You can add any flavourings you like, eg chopped nuts, crystallised ginger, dried fruit, cinnamon, cardamom.
Place dough in a bowl and cover and refrigerate until firm.
Preheat oven to 180C. Line 2 baking sheets with baking paper.
Using damp hands measure out tablespoons of dough and roll into a ball. Place onto baking sheet and flatten. Bake one sheet at a time for about 10-12 minutes until deep brown.
Leave to cool on the tray for a few minutes before transferring to a wire rack to cool completely.