Chocolate Cookies...with a secret, healthy secret
My kids favourite cookies!
Prep Time40 mins
Cook Time18 mins
Total Time1 hr
- 1/2 cup Dates
- 1/4 cup boiling water
- Dash of Bicarb Soda
- 1/2 cup Chickpeas; canned drained and then measured
- 2 Tablespoons Maple Syrup
- 2 teaspoons Vanilla Extract
- 2/3 cup Almond Meal
- 1/3 cup Arrowroot Flour
- 3 Tablespoons Cocoa
- 1 Egg
- 1/2 teaspoon Baking Powder
- dash Salt
- Optional extras: chocolate chips nuts, coconut
Preheat the oven to 175C/350F
Line and grease a large baking tray.
Place the dates in a small bowl and cover with the boiling water and the bicarb.
Allow to sit for at least 30 minutes.
Place the dates in a blender and purée.
Add the chickpeas, maple syrup and vanilla extract and blend until a smooth paste is formed.
Add the egg and blend in.
Add the dry ingredients to the blender and mix until combined.
A delicious cookie dough will form.
Using a dessert spoon, scoop spoonfuls of dough onto the tray.
The spoonfuls will form round balls on the baking tray.
Will make 12 biscuits.
DO NOT FLATTEN THE BALLS.
Place in the middle rack of the oven and bake for 16 minutes.
The cookies will be firm on the bottom and top, but still soft (not gooey) in the middle.
Remove from the oven and allow to cool on the trays.
Store in an airtight container for up to 3 days.