Make a chocolate cookie and add in more chocolate – especially the kind that has a hint of raspberry for a fruity hit – and you get these delicious, good-for-you goodies that I’m sure all of the family will love. Lower sugar than normal ones makes them an ideal option for when you want a sweet treat but without the crazy sugar rush, while still feeling like an indulgence.
- 2 bananas
- 2 eggs
- 2 tablespoons smooth peanut butter (I used Mani Life)
- 1 teaspoon vanilla extract
- 150g gluten-free flour (I used Dove’s Farm Freee)
- 30g cocoa powder
- 70g sweetener (I used Natvia)
- 1 teaspoon baking powder
- 2 x OhSo Raspberry Bars, cut into small chunks
For the drizzle –
- 2 tablespoons smooth nut butter
- 2 tablespoons maple syrup (I used Maple From Canada)
- 3 tablespoons cocoa powder
- Freeze-dried raspberries
- Preheat the oven to 180C and line a large baking sheet with greaseproof paper.
- Place the bananas, eggs, nut butter and vanilla into a food processor and blend well.
- Add in the flour, cocoa powder, sweetener and baking powder then blend again until a dough has formed.
- Fold in most of the chopped chocolate, saving a few pieces to stick into the top of each flattened cookie (divide the mixture into 12, roll into balls then place on the tray).
- Bake for 12-15 minutes until risen, firmed up and a nice brown colour. Leave to cool then pop onto a wire rack.
- Mix together the nut butter, syrup and cocoa powder then drizzle over each cookie. Sprinkle over freeze-dried raspberries – now enjoy!