Chewy Chocolate Chunk Cookies
So, what makes a good chocolate cookie great?
Is it just the right amount of chocolate?
deliciously chocolatey and chewy
Is it the chewy texture? Or do you prefer yours crunchy?
these have a lovely fudgey, chewy texture
Is it the right amount of sweetness, but without being too sweet?
a stack of chocolatey yumminess
OMG, there is so much to consider!
So you can just imagine that when you try to make a healthy version of a great chocolate cookie, things could get just a little complicated…
But I think I’ve cracked it.
can you believe these are healthy? well healthier than most other chocolate cookies!
With plenty of chocolate, a lovely fudgey texture, high in fibre, low in sugar, low in saturated fat, full of nutty goodness and lots of deliciousness.
I would love to know your thoughts on these beauties….
they’re disappearing before my eyes…
Go on, give them a go!
- 1 cup (110 grams) walnuts
- ⅓ cup sandy brown (I used rapadura) sugar
- ¼ cup whole rolled oats
- ¼ cup raw cacao powder
- ½ teaspoon bicarb soda
- 1 egg
- 2 medjool dates, pitted (46 grams when pitted)
- 1 teaspoon vanilla essence
- ½ cup chocolate chunks or chips, optional
- Heat oven to 170 degrees and line 2 large baking trays with greaseproof paper
- Place walnuts, sugar, oats, cacao and bicarb soda in the bowl of a food processor
- Blitz until finely chopped
- Add egg, dates and vanilla and blitz until well combined and a thick, sticky 'paste' has formed
- Tip into a bowl and stir through chocolate chunks or chips
- Using two teaspoons, scoop out teaspoonfuls of mixture and place on prepared trays
- Using the back of a clean, wet teaspoon, flatten biscuits as best as possible (they won't spread while cooking)
- Bake for 8-10 minutes
- Allow to cool before devouring!
Why did I use walnuts in this recipe?
Well not only are they delicious, but they are an excellent source of the essential omega-3 fats, which the average Australian is deficient in 🙁
Notes:
Raw cacao powder – is an unprocessed cocoa powder, full of antioxidants. If you cannot find it, use any other cocoa powder
For a vegan version, replace egg with 1 tablespoon of ground linseeds mixed with 3 tablespoons of water. Set aside for 5 minutes before adding to mixture
For a low FODMAP version, omit the dates and use 1/2 cup sugar
Cooking for a shorter time (8 mins vs 10 mins) makes the biscuits fudgier!
Oh and yes, these contain sugar. Hopefully you have already read my thoughts on sugar here, which explains that processed foods are what you actually need to avoid!
