Broad Bean & Chocolate Chip Snaps

Broad Bean & Chocolate Chip Snaps

(Vegan and non-vegan versions)


  • 4 dl broad bean flour
  • 120 g of chocolate chips
  • 1 tsp cinnamon
  • 1.5 dl sugar
  • 100 g butter or 1 dl vegetable oil (vegan)
  • 2 eggs or 1 tsp Psyllium (vegan)
  • 1 dl milk or water (vegan)
  • A pinch of vanilla sugar


  1. Mix together the dry ingredients (broad bean flour, chocolate chips, cinnamon, sugar). If baking the vegan version, also add the psyllium.
  2. Melt the butter.
  3. Mix together the melted butter (or oil), eggs, and milk with a whisk.
  4. Combine this mixture with the dry ingredients.
  5. Allow the mixture to swell for 5 minutes.
  6. Shape the dough into teaspoon-sized balls and flatten them a little.
  7. Line an oven tray with baking paper and place the cookies on it.
  8. Bake for 6-8 minutes at 170 degrees C (fan-assisted oven).

Voima-Papu broad bean flour can be found on our online shop: Web Shop /