These cookies are our gut-loving take on a classic snack that the whole family will love. With protein and healthy fats from nut butter and walnuts, and gut-nourishing polyphenols from the dark chocolate, they’re a feel-good recipe you’ll keep coming back to.
Ingredients
- 200g wholemeal flour
- 1/2 tsp salt
- 50g walnuts, chopped
- 1 banana (approx 100g), mashed
- 140g smooth nut butter of choice
- 50ml date paste
- 50ml extra virgin olive oil
- 100ml milk of choice
- 1 egg
- 1/4 tsp vanilla extract
- 1/4 tsp almond extract
- 30g dark chocolate chips or dark chocolate bar, chopped
Toppings (optional)
- 2-3 tbs mixed seeds
- 50g chocolate of choice (we used a mix of white and dark)
Method
- Preheat the oven to 180°C Fan and line or grease a baking tray.
- Combine the wholemeal flour, salt and walnuts in a large mixing bowl.
- Add all of the wet ingredients (mashed banana, nut butter, date paste, olive oil, milk, egg, vanilla extract and almond extract) and mix well until fully combined.
- Add the dark chocolate and fold into the mixture.
- Divide the mixture into 12 mounds on the baking tray and lightly flatten.
- Bake in the oven for 10-12 mins (this will keep the cookies quite soft - leave in for a few more minutes if you like a crunchier bite!).
- Meanwhile, melt your topping chocolate if using. Add the chocolate to a heatproof mixing bowl and either place over a pan of simmering water to melt or heat in the microwave in 30-sec intervals, stirring in between.
- Remove your cookies from the oven and drizzle over your melted chocolate and seeds if using. Let them cool to set and enjoy while they’re still warm, or pop into an airtight container in the fridge for later.
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