Sometimes I sit online and look at baking blogs, I always start with brownies admiring the neat little squares of chocolate overload and then I move onto cookies. This is a bad, dangerous habit, it makes me want to go home, break up a few chocolate bars and have a mini butter, chocolate, sugar party. I just don’t know when to stop.
Of course, an indulgent cookie is good but how about a rich chocolatey cookie full of more natural ingredients that gives a long-lasting energy boost and can be made with cupboard basics? You can still have a chocolate party but minus the butter, flour, egg and with all natural sugar’s…
Have I got your attention?
I give you..the Super Food Cookie…
These are such a treat, I like to size mine generously to make a filling snack or desert, I’ve eaten them topped with peanut butter and raspberry’s as a filling breakfast and the best part about making these is that there is no oven involved.
The cookies are Raw and therefore can be whizzed together in under 10 minutes, pop them in the fridge to set and they are good for a week.
Hooray for delicious chocolate cookies.
Here’s what you need…
*Makes 5 Large Cookies
Scottish Porridge Oats 50g
Coco Powder, 3 tablespoon
Sunflower Seeds, 15 g
Soft Prunes Pitted, 60 g
Dried Pitted Dates, 30 g
Coconut Oil, 1 tbsp
Coconut – Shredded, 15 g
Agave Nectar, 1 tsp (4.6g)
Sultana’s, 30 g
Peanut Butter 1 Teaspoon
This is such a simple recipe to whip up and simple can be so very effective…
Process your oats, coconut, seeds and dried fruits until they start to form a ‘dough’ then add in the cocoa, nectar, peanut butter and coconut oil and process again (you will need to scrape the sides of the processor and blend a few times to get the perfect mix).
Transfer the mix to a smooth surface covered in greaseproof paper and roll out until the dough is about 3 quarters of an inch thick and use a cookie cutter (or glass) to cut your cookies.
Refrigerate for 30 minutes and then serve.