A healthy, vegan, gluten-free and sugar-free version of everyone's favourite cookies.
Blend almond flour, brown rice flour, tapioca flour and dates in a blender or food processor. Make sure to only blend until the dates are pulverised and no more - we don't want the dates becoming a paste! A few pulses should be enough, less is more!
Pour the blended mixture into a bowl and add baking soda and sea salt and whisk thoroughly.
Add in the coconut cream, vanilla extract and vinegar. Mix with a wooden spoon until it forms a dough.
Place in the freezer for 10-15 minutes. This helps the mixture solidify to make the cookies easier to shape, but it also helps the flours absorb some of the moisture.
Chop the chocolate into small pieces and add to the dough, gently mixing them in.
Preheat oven to 180C and line a baking sheet with baking paper.
Shape into balls (about 2-3tbsp of batter per cookie) and flatten them on your palm and place on a lined baking sheet.
Bake for 9-10 minus. They will still be soft by this point, but they will set while they're cooling. Make sure to leave the cookies alone for about 30 mins after baking. Trust me! Serve them once they are set and hold their shape well. I personally think they're even more delicious after sitting in the fridge. Enjoy!
Serving Size 1
Servings 0