Chocolate chip cookies

Chocolate chip cookies


1/2 can (200g) organic chick peas, rinsed and drained

1 Tbsp unsweetened vanilla almond milk

1/4 cup gluten free oats

1 whole free range egg

2 squares dark chocolate (70% or higher – we like Lindt)

1 tsp pure vanilla extract

1 Tbsp coconut sugar

1 Tbsp almond butter ( or any nut butter you fancy)

1/4 tsp baking powder

pinch Himalayan rock salt


Preheat oven to gas mark 2 (300 degrees)

Add all ingredients, but not the chocolate, to food processor.

Blending the food processor until ingredients form a smooth texture or to a texture you’re happy with.

Once ingredients are combined, fold in the chopped dark chocolate.

Cook for 10-15 minutes. Cool then enjoy.

Store in the fridge.