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
- 60ml date paste* (or 1/4 cup sweetener of choice)
- 50ml extra virgin olive oil
- 100ml milk of choice
- 1 egg
- 1/2 tsp vanilla extract
- 30g dark chocolate 70%+, chopped
- 1 tsp cinnamon (optional)
Toppings (optional)
- 2-3 tbsp mixed seeds
- 50g chocolate of choice, melted (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 cinnamon) 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 12-15 mins (this will keep the cookies quite soft - leave in for a few more minutes if you like a crunchier bite!)
- Remove your cookies from the oven and let them cool for a few minutes before drizzling over your melted chocolate.
- Enjoy straight away or store in an airtight container in the fridge for later.
To make the date paste, place 6 pitted dates in a bowl and cover with boiling water. Leave to soak for a few minutes until softened, then drain well. Blend until smooth, or mash with the back of a fork.
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