Cookies!! Today I’m sharing my recipe for these healthy chocolate chunk cookies that are just AMAZING. They have been my go-to bake while we’ve been locked up at home during the Corona virus pandemic and we can’t get enough of them. These cookies are soft and cakey and are so incredibly delicious, especially when they’re still slightly warm and the chocolate is all molten, yum!!! They really couldn’t be easier to make because it’s all done in the food processor and are refined sugar free. They also happen to be vegan so are perfect for anyone with an egg or dairy allergy. You have to try these guys, I promise they’re so good.
PREP 15 MIN
COOK 10 MIN
What you’ll need:
100g pitted medjool dates (about 6 dates)
⅓ cup pure maple syrup
2 tbs almond butter
200g rolled oats
100g buckwheat flour
1 cup almond milk
2 tbs coconut oil, melted
1 tsp baking soda
1 ½ tsp ground cinnamon
100g dark chocolate, roughly chopped
1 tsp sea salt flakes (optional)
What to do:
Preheat oven to 160°C and line 2 baking trays with baking paper.
Place dates in a heatproof bowl and cover with boiling water. Set aside for 10 minutes to soften. Drain and transfer dates to a food processor. Add the maple syrup and almond butter and blend until smooth. Add oats, flour, almond milk, coconut oil, baking soda, cinnamon and pulse until the mixture is combined and comes together. Stir through chocolate.
Spoon out about ¼ cup of the mixture onto the baking trays, allowing room for the cookies to spread out. Bake for 10 minutes. Sprinkle with sea salt as soon as they come out of the oven if using, then cool cookies completely on the trays before removing as they will be quite soft right out of the oven. Store cookies in an airtight container at room temperature for up to 5 days.