Recipe from Hip and Healthy (Recipe extracted from Vegan One-Pot Wonders)
The original recipe is called "World's Healthiest Chocolate Cookie."
Husband-Tested in Alice's Kitchen
Makes 15 cookies
Well, these are now going to be my go-to cookie recipe. They are super easy to make and will satisfy any chocolate craving. We decided that the texture was similar to the center of a warm chocolate chip cookie. YUM! When making these, I used my kitchen scale to weigh the ingredients, but if you don't have a kitchen scale or don't wish to bother with one, the measurements are included in the recipe below. I made these with almond butter, but I believe any nut or seed butter would work. Make these today and enjoy them with a spot of tea or pack them up, like I did to include in a picnic lunch.
160 grams (5 1/2 ounces/generous 1/2 cup) maple syrup
200 grams (7 ounces/generous 3/4 cup) smooth and runny peanut butter or almond butter
90 grams (3 1/4 ounces/scant 1 cup) ground almonds
90 grams (3 1/4 ounces/scant 1 cup) quick-cooking oats
1/2 teaspoon baking powder
30 grams (1 ounce/1/4 cup) cocoa powder (I used dark cocoa powder.)
40 grams (1 1/2 ounces/1/4 cup) hemp seeds
1 teaspoon vanilla extract
Pinch of salt
Preheat the oven to 180C or 350F and line a cookie sheet with baking paper or silicone baking mat.
Combine the maple syrup and the nut butter (heated gently, if necessary, to loosen) in a bowl. Mix well.
Add the remaining ingredients and mix well to combine.
Use a cookie scoop (or roll the mixture into 15 balls) to scoop out about 15 cookies onto the cookie sheet. Flatten them just a bit.
Bake in the preheated oven for 8-10 minutes. Place on a cooling rack to cool before serving.
The cookies will keep in an airtight container for up to 1 month in the fridge. (I imagine you can also freeze them and they will be perfectly fine.)
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