Chocolate melt cookies

It is the gooey, melting middle of these cookies that makes them so perfect and irresistable!

What you need:


  • 150g oats
  • 50g ground almonds
  • 1 tablespoon honey
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla essence
  • 2 tablespoons coconut milk
  • 1 (very ripe) banana
  • 60g pitted medjool dates
  • 1 tablespoon cacao powder
  • 1 tablespoon chocolate hazelnut butter (I love Pip&Nut)

What you need to do:

  1. Start by preheating the oven to 180 degrees (fan) or gas mark 7 and line a flat baking tray with baking parchment.
  2. Then in a large mixing bowl, combine your oats, ground almonds, honey, maple syrup, vanilla, coconut milk and mash your banana, before stirring everything together. This is now your cookie mixture.
  3. Divide your mixture by rolling it into 10 small balls and then place these evenly on your baking tray.
  4. Next, in a blender, place your dates, cacao powder and nut butter and wizz together until a smooth, but fairly thick, chocolatety mixture is formed.
  5. Use your thumb to create a dent in each cookie ball and then with a spoon, carefully place a heaped teaspoon amount of the chocolate mixture into the hole before folding over the cookie dough so that the chocolate is then buried in the centre.
  6. Place the cookies in the oven for 12-15 minutes, until the cookies are golden brown but still slightly soft.
  7. Leave to cool slightly, but these cookies are delicious still slightly warm so don’t wait too long to start eating!

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