These are, quite possibly, the world’s healthiest chocolate cookies you’ll ever taste! Thanks to Jessica Prescott’s new cookbook, Vegan One-Pot-Wonders, we can always have these little nuggets of goodness on hand when we’re craving something sweet.

INGREDIENTS – Makes 15 Cookies

160 g (51⁄2 oz/generous 1⁄2 cup) maple syrup

200 g (7 oz/generous 3⁄4 cup) smooth and runny peanut butter

90 g (31⁄4 oz/scant 1 cup) ground almonds

90 g (31⁄4 oz/scant 1 cup) quick-cook oats

1⁄2 teaspoons baking powder

30 g (1 oz/1⁄4 cup) cocoa powder

40 g (11⁄2 oz/1⁄4 cup) hemp seeds

1 teaspoon vanilla extract

pinch of salt

METHOD

1  Preheat the oven to 180°C (350°F/gas 6) and line a baking tray (sheet pan) with baking paper.

2  Combine the maple syrup and peanut butter (heated gently if necessary, to loosen) in a bowl. Add the dry ingredients and mix to combine.

3  Roll the mixture into 15 balls and place the balls on the lined baking tray. Flatten them until they are about 1 cm (1⁄2 in) thick and bake in the hot oven for 8–10 minutes, or until you can smell them.

4  Remove from the oven and allow to cool on the tray.

5  The cookies will keep in an airtight jar for up to 1 month.

Recipe extracted from Vegan One-Pot-Wonders

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