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
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