So, with an array of exciting new ingredients to play with, I thought I’d throw them all together to create these delicious cookies with a bit of a kick thanks to the addition of a little chilli. YUM. No dairy, no gluten, no refined sugar – yet absolutely bursting with flavour, these are definitely the way to any chocoholic’s heart. In fact, they are like a cross between a cookie and a brownie – so double win.
Let me just mention here the inclusion of sweet potato flour. YEP, FLOUR MADE FROM SWEET POTATOES. Josh from Vivo Life was kind enough to bring me some back from Barbados – and it really does work a dream in baking. If you don’t have any on hand (I hadn’t seen or heard of this amazing product beforehand, I might add), then replace with almond flour; coconut flour would dry the cookies out a bit too much.
Anyway, let’s get onto the recipe!
Ingredients:
- 1 large overripe banana
- ¼ cup melted coconut oil (I used Lucy Bee)
- 1 egg
- 2 teaspoons instant coffee (dissolved in 1 tablespoon boiling water)
- 1 teaspoon vanilla extract
- 2 tablespoons coconut nectar or date syrup (I used Beloved)
- 2-3 tablespoons coconut or almond milk
- ½ cup sweet potato flour
- ¼ cup buckwheat flour
- 2 tablespoons cacao powder (I used Kaizen Living)
- 2 tablespoons coconut sugar (I used The Coconut Company)
- ½ teaspoon cinnamon powder
- ½ teaspoon baking powder
- 1 x 50g bar Conscious Chocolate Chilli vegan chocolate
- Pinch of chilli powder
Get baking!
- Preheat the oven to 180 degrees C and grease and line a flat baking tray with greaseproof paper.
- Place the banana, coconut oil, egg, dissolved coffee, vanilla, chosen syrup and milk in a blender and whizz up until smooth. Set aside.
- Mix together the flours, cacao powder, coconut sugar, cinnamon and baking powder in a large bowl. Break up the chocolate into small chunks and stir in to coat, along with a little chilli powder (your preference!).
- Pour the wet ingredients and stir to incorporate. You want a thick mixture between a batter and dough consistency.
- Divide between 9 balls and press onto a baking tray with a fork to flatten down a bit. Leave space in between as they will spread when in the oven.
- Bake for about 10 minutes – careful, as the chocolate may burn! They may still be a little soft but they will harden when cooling. Leave on the tin for about 30 minutes, then transfer to a wire rack to cool completely.
- Now enjoy with a cup of tea, as a dessert or snack – keep the rest in an airtight container for up to 3 days. Sprinkle a little extra chilli powder on top if you want.
