The Ultimate Chewy Chocolate Cookie
These wonderfully chewy chocolate cookies are the ultimate teatime treat — super simple to whip up, they are high in protein, full of deliciously dark chocolate and low in sugar.
Key Facts
- Gluten Free
- High Protein
- Prep Ahead - Use Within 1 Week
- Family Friendly
Ingredients
- 110g ground almonds
- 15g sesame seeds
- 60g tahini
- 60g liquid sweetener (brown rice or maple syrup, raw honey)
- 1/2 banana
- 1 teaspoon bicarbonate of soda
- 50g dark chocolate, preferably raw (I use the Ombar 90% product, Seed&Bean chocolates Extra Dark (or their truffles) or the Montezuma Ultimate Black)
Preparation
01
Preheat your oven to 175C, line a tray with a silicone mat.
02
Mash the banana with the tahini & syrup in a bowl before adding the almonds, sesame seeds & mixing to a dough. Cut the chocolate into rough chunks.
03
Stir though the bicarbonate of soda & then fold in the chocolate pieces.
04
Spoon tablespoon sized amounts of dough onto your tray leaving BIG GAPS between them (they spread!). Smooth the tops with a wet spoon/knife & then bake in the lower half of the oven for 10 minutes.
05
Leave to cool for at least 10-15 minutes on the tray (or they’ll fall apart) then devour with great gusto or store in an airtight container using within a week.
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
