I didn’t intend to write another cookie recipe, but this fluke turned out good.
This is what I came up with. A no sugar double chocolate cookie.
I incorporated a few sneaky ingredients that I don’t often use in baking.
First off I soaked some dates in boiling water and then blended them into a paste. I mixed the paste with some creamy tahini, rice syrup, molasses and vanilla. YUM.
In went a little water, tapioca, cocoa, ground flax seed, ground oats, baking soda and choc chunks.
and then they came out like this!
They were good. And they were even better when put in the freezer. Slightly chewy, soft in the inside with a little crunch when you bite in.
So here’s how to make them:
Preheat oven to 180 degrees C
You will need:
- 1/3 cup Tahini (Not stone-ground. You want creamy!)
- 1/3 Date Paste
- 1 Tbsp brown rice syrup/malt syrup
- 1 tsp black strap molasses
- 1 tsp vanilla essence
- 1 Tbsp water if needed
- 1/4 cup cocoa
- 1 Tbsp Tapioca Flour or corn flour
- 1/2 cup ground oats
- 1 Tbsp flax seeds and then ground up
- 1/2 tsp baking soda
- Good pinch salt
- Around a half cup of dark chocolate…but more should be fine!
Righto. Boil some dates in a pot with some water just covering them. Boil until the water has evaporated and the dates are mushy. Then go on to blend them, or push them through a sieve to make a paste.
Mix the date paste, the tahini, rice syrup, molasses and vanilla. If your tahini is really watery then don’t worry about the water. If it’s a little stiff, then add the water.
Grind up the oats and flax seeds together in a blender until fine. Add along with the tabioca flour, the cocoa, the soda and the salt. The mixture should feel a little sticky. Fold in the chocolate.
There should be enough mixture for around 12 cookies.
Bake for 12-13 minutes. Let them cool before eating!!!