12.06.2020 | Chocolate Chip Cookies by Rosemary Ferguson
12.06.2020 | Chocolate Chip Cookies by Rosemary Ferguson

So this weeks Chocoholic recipe is a little healthier as it’s from my brilliant friend and nutritionist Rose Ferguson… these  chocolate chip cookies will definitely be my weekend indulgence…

Rose’s Chocolate Chip Cookies 


* 80g almond flour 

* 70g gluten free oats

* 20g finely shredded (desiccated) unsweetened coconut

* 70g organic coconut sugar

* 1/2tbsp ground chia seeds

* 1 bar of raw chocolate into rough chunks

* 60ml aquafaba (the brine/liquid in a can of chickpeas)

* 2tbsp natural peanut butter 

* 3tbsp coconut oil 



* In a large mixing bowl combine the ground almonds, oats, desiccated coconut, coconut sugar and ground chia seeds

* In a separate bowl whisk the aquafaba until light and frothy then add the peanut butter and coconut oil, continue to whisk until fully incorporated.

* Add the wet ingredients into the dry and mix until fully combined 

* The mixture should be slightly wet and sticky so refrigerate for at least 30 minutes before baking

* Preheat the oven to 175-180C

* Roll out 10 equal balls then press down gently with a fork on a baking tray. 

* Push your chocolate chunks into the top gently. 

* Bake the cookies for 10 minutes then leave to cool on the baking tray. 

*  The key to these cookies is to cook them at a high temperature so the outside crisps while the inside remains soft and chewy.