Nut butter Chocolate Chip Cookies (vegan, gluten free, refined sugar free)
1 cup of gluten free oat flour (buckwheat flour works well too)
1/2 cup of tiger nut flour (you can also try almond or hazelnut flour, perfect paired with almond or hazelnut butter)
1/2 tsp of baking soda
1 tsp of vanilla extract
1/2 tsp of ground cinnamon
pinch of salt
1/4 cup of peanut or cashew butter
10 to 12 medjool or really soft dates (you can soak your dates in warm water if they are a bit hard)
1/4 cup of chopped dark chocolate or chocolate chips
Preheat the oven to 180 C and line a baking tray with parchment paper.
Place the nut butter and dates in a food processor and process until smooth.
Add the flours, baking soda, vanilla, cinnamon and salt and blend until the dough comes together.
Then, add the chocolate and pulse to combine.
Transfer the dough to a bowl and place in the fridge for 10-15 minutes.
With the help of an ice cream scoop or tablespoon, scoop out some of the dough and place on the baking tray. Repeat until you’ve used up all the dough.
Press down lightly with your hands to flatten the cookies or use a fork.
Bake for around 12-15 minutes until the edges start to go golden brown.
Remove from the oven and let cool completely. They will still be soft and firm up when cooling although these cookies remain chewy.
Enjoy dunked in milk, hot chocolate, chai latte or even nut butter!
Store in an airtight container outside for a couple of days or in the fridge for up to a week. You could also store them in the freezer for longer shelf life and take out as needed.