CHEWY DATE AND CHIA COOKIES
You will need:
180g ground almonds
12 medjool dates, pitted
1 tablespoon chia seeds
3 tablespoons almond milk
Handful of raisins
Preheat oven to 180c, fan setting.
Simply place all of the ingredients (apart from your dark chocolate chips or raisins) in a food processor and whizz until it forms a cookie dough.
Once mixed, add the dark chocolate chips or raisins and give it another very quick whizz to mix it all together.
Use a tablespoon to take a scoop of the mixture out one at a time, rolling them into balls and placing them on a lined baking sheet.
Once you have about 12 round balls, squish them down to form cookie shapes.
Bake in the oven for 15-20 minutes until golden.
GOOEY BANANA AND ALMOND BUTTER COOKIES
You will need:
2 large ripe bananas, mashed
2 cups rolled oats, ground to thick oat flour
1 cup almond butter (drippy, or substitute other nut butter or seed butter, whatever you have in)
½ cup dark chocolate chips or cacao nibs
Preheat oven to 180C.
Place rolled oats in blender or food processor and blend until oats become oat flour (I personally prefer a thicker oat flour consistency).
In large mixing bowl combined mashed bananas, almond butter, with oat flour, and mix well. Add in ½ cup (or more if desired) of your favorite dark chocolate chips or cacao nibs. At this time you can also add in any additional ingredients you wish as well. Mix well.
Spray large baking sheet with coconut oil cooking spray.
Drop large tablespoons of the cookie dough onto the baking sheet.
Sprinkle with sea salt.
Bake for approximately 10 minutes or until the cookies are set. You can stick a toothpick in the middle of a couple cookies to make sure they are baked through (or you can leave them a little doughy too).
Remove cookies from oven, let cool, and enjoy!