These chocolate cookies are gluten free and vegan. They feel wonderfully decadent but are made with hemp, miso and coconut sugar making them more healthy than your average cookie. Coconut sugar has trace amounts of vitamins, minerals and contains the fibre inulin meaning it does not spike blood glucose in the same way as other sugars. Inulin, like oats are prebiotic so promote good gut health, as does miso, which is a fermented food and also a good source of vitamins B, E & K. Hemp seeds are packed with healthy fats and protein and rich in vitamins and minerals so you really can enjoy these cookies guilt free as long as you don’t eat them all at once. And being so tasty this is actually very difficult.
Ingredients:
50g vegan butter
50g coconut sugar
50g gluten free oats
50g vegan, plain white or dark chocolate, chopped into small chunks
2 tbsp tahini
2 tbsp hulled hemp seeds
1 tbsp miso
Method:
Preheat the oven to Gas Mark 4 / 180c of 160c fan. Cream the butter and sugar together, using an electric whisk in a medium sized bowl. Add the tahini and whisk again. Add the oats and hemp to your food processor and grind into a flour.
Fold the flour through the creamed butter and sugar mix. Add the miso at the same time.
Add the chopped chocolate to the mixture and fold it through so that everything is well distributed.
Roll the cookies into small balls (the size of an avocado stone) and place onto a lined baking tin. Space them adequately so they have room to spread and flatten with the heel of the palm.
Bake for 9 minutes until golden and remove from oven and allow to sit on a baking tray for 15minutes to cool and firm.
Store in an airtight container.
Recipe courtesy of the Plant Academy.
