To say I have an obsession for choc chip cookies is probably a bit of an understatement. I love cookies in all their forms and I really think you can make a cookie that, though it might be a treat, can also provide you with a heap of nutrition. Your choice of ingredients can make a huge difference. Rapadura sugar over refined sugars. Omitting refined flours and gluten…or going flourless. Nut butters that don’t contain sugar and other assorted chemicals. Good oils (butter, olive, avocado, coconut, macadamia) over factory made margarine and other man made spreads or chemically extracted seed oils. Good quality dark chocolate over sugar laden chocolate impostors with a ton of dubious fats and chemicals. Healthy salt (Himalayan, celtic etc) over table salt packed with anti caking agents. Free range eggs from pastured chickens over eggs from caged chickens who are grain fed….you get the idea.
This recipe was inspired by a Full Belly Sisters recipe…it is one of my favourtie blogs and you can find the original recipe here, which is a non-Thermomix version. I didn’t have prunes on hand so I used dates instead and they were a lovely substitute. Today was also the start, for us, of the three week wheat free challenge instigated by Cyndi O’Meara of Changing Habits so this cookie fit the bill perfectly!
I made these cookies to take along to a lovely catch up with some friends. I also took along some gorgeous Broken Nose Vanilla tea that I was lucky enough to win recently. It was really beautiful, as is their vanilla essence that I used in the cookies. It is so pleasing to be able to purchase vanilla that is grown and produced in Australia, particularly vanilla that is simply sublime!
The catch-up was too brief, as always. In addition to robust conversation and discussion, I also got to meet my friend’s new addition to the family…Bean! Bean is the most gorgeous of puppies and I was lucky enough to receive some pretty special cuddles…when she’d worn herself out enough that she sat still for a spell…what a sweetie!
Don’t you wish you had more time to catch up with friends over a cuppa? A cuddle with a pet or loved one…well that’s therapy all it’s own isn’t it?!
- 55g dates (or prunes)
- 210g peanut butter (homemade or good quality bought one) or other nut butter
- 55g rapadura (can be substituted with raw sugar)
- 1 egg (or 1 tablespoon of chia seed soaked in 3 tablespoons of water for 10 mins)
- 1 teaspoon vanilla essence (we used the gorgeous Broken Nose Vanilla)
- ½ teaspoon baking powder
- Pinch of good quality salt
- 75g of good quality dark chocolate chips (or roughly chopped chocolate) – the darker the better!
- Preheat oven to 180 degrees Celcius.
- Place dates in TM bowl, set dial to closed lid position and pulse using the turbo button until chopped. Set aside.
- Place peanut butter, rapadura, egg, vanilla, baking soda and salt in the TM bowl and mix on speed 4 for 5 seconds.
- Add dates and chocolate and mix on reverse speed 4 for 5 seconds.
- Spoon (we use a small ice cream scoop) balls onto a lined baking tray and flatten slightly.
- Bake for 10 – 15 mins until browned.