As you might have guessed I am have been slightly obsessed with homemade cookies lately. I have really been enjoying playing around with the different variations and flavours combination. This is the perfect cookie recipe if you like me are a complete chocolate addict. These cookies are uber chocolately, gooey in the middle with crunchy chocolate chunks on top. I warn you, they might not last very long 😉
Makes about 8-10 cookies depending on the size
1 large very ripe banana, mashed well with a fork
2 bars of Goodio Chocolate (80 gr) roughly chopped in chunks
½ cup of smooth and runny almond butter
2 tbsp brown rice syrup or date syrup
2 tbsp of melted coconut oil
A dash of vanilla extract
¾ cup of white spelt flavour
½ cup of ground almond
1/3 cup of raw cacao powder
1 tsp baking powder
Line a large tray with some baking paper.
Start by preheating the oven at 180 degrees Celsius. In a bowl mix together the spelt flour, ground almond, raw cacao powder and baking powder.
In a separate bowl mix the almond butter, mashed banana, rice syrup, coconut oil and vanilla extract. With a whisk mix everything together breaking down any lumps. You want the mixture to be as smooth and creamy as possible.
Pour the liquid ingredients into the bowl with the dry ingredients. Add the chopped chocolate but make sure to reserve few pieces to sprinkle on top of the cookies. Gently mix everything together. Try not too overmix it as it will result in heavier consistency. If the cookie dough is too dry add a splash of almond milk.
Scoop out about 2 tablespoons of the mixture and place it on the baking tray. With your hands try to shape I into a round cookie shape. Don’t worry if they look very irregular, they will still be delicious!
Bake the cookies in the oven for 20 minutes until the edges start to turn golden brown. Remove the tray from the oven and let the cookies cool down in the tray for 10 minutes before transferring them to a cooling rack until they are completely cold. Enjoy!
Store the cookies in a jar for few days.