Double Chocolate Cookies

Hello and happy Sunday!

I’m back with another simple, speedy and satisfying recipe – this time for chocolate cookies. Double chocolate cookies. These came about last Saturday morning, when I realized I had just over one hour left to shower, get ready and prepare a dessert to bring along to my boyfriend’s.

Whenever I bring something with to someone’s, I tend to go with a tried and tested recipe, or something new that I’ve carefully thought out. Last week, however, I quite enjoyed wildly chucking ingredients into a blender, fueled by adrenalin and faith that, somehow, this would not be a disaster. The cookies I ended up with definitely exceeded my expectations, and got great feedback at the event I made them for.

I’ve since made them again twice, and love having a little stash of them on hand during the week, for when I want a little something sweet at work or before bed. They’re so simple to make, super soft and almost fudgy (the more so the less you bake them), and they can be enjoyed baked or raw. 

Ingredients:

Makes ca. 10 small/medium cookies (I tend to double it)

  • 1 cup soft dates – I use Palmyradelights sukari, but medjool should be great too
  • 3 tbsp unsweetened rice milk (or almond, oat etc.)
  • 1-2 tbsp maple syrup*
  • ca. 1/2 cup buckwheat flour
  • 1 tbsp ground flaxseeds
  • 2 tbsp cacao powder
  • 1 tsbp lucuma powder
  • 1 pinch salt
  • chocolate chunks (I use 85% dark chocolate, but whatever floats your boat)
  • chopped walnuts (pecans or peanuts would be amazing too)
  • Variation: Leave out the walnuts and – before stirring in the chocolate chunks – add 2 tbsp smooth, slightly runny peanut butter for chocolate pb cookies. (Even better: add some chopped peanuts too!)

* The amount is totally up to you, depending on your preferred level of sweetness. The first time I used 2 tbsp maple syrup, and loved them, but they were almost a bit too sweet. I made them again with 1 tbsp, which is probably my go-to if I just make them for myself. If making them for friends who aren’t necessarily into healthy eating, I’d probably use 2 again. You can also leave the maple syrup out completely, in which case you may have more of an energy-ball situation going on. The maple syrup basically takes this from sweet snack to serious sweet treat, if you get what I’m saying 😉

Method:

  1. Blend together the dates, rice milk and maple syrup (this only works well with soft dates; if yours are slightly drier, try soaking them in hot water first).
  2. Add the remaining ingredients (pinch of salt, buckwheat flour, ground flaxseeds, cacao and lucuma) and mix till combined. It should be a thick, slightly sticky dough.
  3. Stir in the chocolate and walnut chunks.
  4. Shape the mix into equal sized balls with your hands (the mix shouldn’t be too sticky, but if it is, wet hands or adding more flour make it easier), slightly flattening to get a thick cookie shape.
  5. Bake in an oven preheated to 175° C for ca. 8 minutes, or eat just as they are. (Or snack on some raw ones while the rest bake 😉 )

Hope you enjoy!

xoxo

P.S. If you’re interested in more healthy cookie recipes, check out my breakfast cookies.

Breakfast Cookies

Cookies for breakfast? Sure! I remember when I was on holiday as a child, my sister and I would always make a beeline for the sweet breakfast treats at the hotel buffet: pancakes, pastries, cakes and also cookies. It was so exciting to us that we could have these foods for breakfast. (My mom always made sure we ate a bowl of fruit first, though – something I appreciate today more than back then 😉 )

As much as I still love the idea of having cookies for breakfast, my tastes and preferences have changed, and I no longer consider cookies with lots of sugar and refined ingredients a great way to start the day. That’s why I’ve created this recipe – cookies so wholesome and nourishing that they really can replace breakfast, but also sweet and yummy enough to taste like a cheeky little treat.

I made these to take to a yoga brunch last weekend, and have since been eating them for breakfast as well as an afternoon snack. They’re especially perfect to have on the go, if there’s no time for a sit-down breakfast in the morning. (I tend to bring them with when staying at my boyfriend’s during the week – as we always end up rushing out the door – to eat on the tram together in the morning). They’ve also received the stamp of approval from a very tough customer – my not-at-all-fan-of-healthy-food sister. The full extent of this approval only hit me when I saw my breakfast cookie stash in the freezer had miraculously disappeared.

 

Luckily, they’re quick to make 😉

Ingredients:

  • 1 large ripe banana
  • 1 can of chickpeas (ca. 240 g drained), drained, rinsed, skins off
  • 4 tbsp smooth natural peanut butter (unsalted)
  • 5 medjool dates, pitted
  • 1 pinch of salt (unless using salted peanut butter)
  • 1/2 cup buckwheat flour
  • 2-3 heaped tsp raw cacao powder
  • some ground vanilla beans (or ca. 1 tsp vanilla extract)
  • 1/2 tsp baking powder
  • (optional: 1 tsp carob powder)
  • (optional: 1/2 cup puffed amaranth)
  • Variation 1: To take these cookies from breakfast to a slightly more indulgent treat, make a thick spread by combining: 2 tbsp smooth natural peanut butter, 1 heaped tsp raw cacao and maple syrup to taste. This you can then use as a filling for the cookies (see step 4).
  • Variation 2: Omit the cacao and mix in some dark chocolate chunks for chickpea chocolate chip breakfast cookies.

Method

  1. Blend together the banana, chickpeas, peanut butter and dates.
  2. Stir in the other ingredients (salt, buckwheat flour, cacao, baking powder – and carob and amaranth, if using) and combine well.
  3. Roll the mixture into balls (around 20) and place on a baking tray lined with baking parchment. Note: This is a very sticky mix, so keep wetting your hands to make it easier to roll – this will also allow you to smooth out the cookies.
  4. Variation 1: After rolling the mix into balls, use a finger to press down and create a little imprint in the middle. Put some of the peanut butter cacao spread in the middle (I was able to roll mine into little balls so they look like hazelnuts on the cookies).
  5. Bake in an oven preheated to 175 °C for about 8-10 minutes. (Oven temperatures vary, so keep an eye on the cookies. You want them to still be soft when coming out, as they harden a little when cooling).
  6. Enjoy them on their own, with extra peanut butter, raspberry jam, or any way you like!

xoxo

Note: The unbaked batter itself is SO delicious – feel free to just eat it as is 😉 If you specifically want to make ‘cookie dough’ for breakfast, I have a separate recipe, based on this one. (See my recipe for Chocolate Chip Cookie Dough).

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