I don’t do breakfast but if I do its dark chocolate (preferably neat) or black pudding. Nothing odd about that, nope nothing at all. So these little nuggets cut it being very very chocolatey, not very sweet and with enough iron to boost the hemoglobin of a horse.
The method is “one bowl” and if you are not fussed with the vegan thing, add an egg as this just helps glue them together and reduce crumbles.
Ingredients (12-15 cookies)
- 120g coconut oil
- 200g pureed dates (no stones) after they have soaked in water with a pinch of bicarbonate of soda overnight
- 150g wholemeal flour (for gluten free use your GF flour combo)
- 60g organic cocoa powder
- 1 heaped tablespoon of peanut butter
- 80g dark chocolate (70%) chopped into chunks
- 50g crystallised ginger chunks
- 1 tsp baking powder
- optional 1 x egg if not vegan
How To
Set the oven to 180C Prepare baking sheets with baking paper or silicon sheets
Blend the dates into a smooth puree. Add the coconut oil if it is solid and create a paste.
Measure all dry ingredients into a bowl.
Add the paste (and egg if you are using), and the chocolate and ginger pieces.
Gently mix until the dough comes together and has the consistency of plasticine (play doh) and comes away from the sides of the bowl. The consistency is important – a knife stuck in the middle should stay there. You may need to add a little flour or water to adjust it.
Make balls of dough in your hands. Press down gently on the sheet to create a cookie.
Bake for 12-15 minutes depending on how fierce/ fan assisted your oven is.
Transfer to a cooling tray where they will firm up. They keep for up to 1 week and freeze perfectly too.