- Prep in 10 minutes
- Cook in 10 minutes (+15 minutes cooling)
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.
- Gluten Free
- High Protein
- Prep Ahead - Use Within 1 Week
- Family Friendly
110g ground almonds
15g sesame seeds
60g liquid sweetener (brown rice or maple syrup, raw honey)
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)
Preheat your oven to 175C, line a tray with a silicone mat.
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.
Stir though the bicarbonate of soda & then fold in the chocolate pieces.
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.
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.