The Ultimate Chewy Chocolate Cookie

  • 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. 

Key Facts

  • Gluten Free
  • High Protein
  • Prep Ahead - Use Within 1 Week
  • Family Friendly


  • 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)


  1. 01

    Preheat your oven to 175C, line a tray with a silicone mat.

  2. 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.

  3. 03

    Stir though the bicarbonate of soda & then fold in the chocolate pieces.

  4. 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.

  5. 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.

About Me

Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.

Learn more