90g(½cup)dark chocolate chips ** (ensure vegan/gluten-free or necessary)
Instructions
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
Drain the soaked dates and place in a blender or food processor with the almond butter, cocoa powder and salt
Whizz until completely smooth
Transfer into a bowl, add the ground almonds and mix well
Carefully mix in the chocolate chips
Place the cookie dough in the fridge for at least 10 minutes for it to firm up slightly
Take a heaped tablespoon of the mixture and use your hands to form it into a small, circular, thick patty - don't worry, unlike traditional cookies, these ones won't spread out as they bake ***
Lay it out onto a baking tray lined with baking paper (no need to grease it)
Repeat until the rest of the batter is used up - you should be able to make 12 cookies
Bake in the oven for 10-12 minutes - don’t worry if they’re quite soft when you take them out as they will firm up as they cool down
Leave to cool completely before storing in an airtight container - keeps in the fridge for a good few days
Notes
*You can alternatively use almond flour**For a refined sugar free version, omit these or use a refined sugar free chocolate***If you find the mixture too gooey to shape with your hands, you can use a cookie scoop instead, and use your hands or the back of a spoon to flatten them slightly