100g(⅔cup)dark chocolate chips or chunks **(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 and salt
Whizz until completely smooth
Transfer into a bowl, add the ground almonds and gluten-free flour 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 around 10-12 minutes, until golden brown - 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 few days
Notes
*You can alternatively use almond flour**For a refined sugar free version, 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