About the Recipe
These soft, fudgy chocolate cookies are naturally sweetened with dates and made with SunnyB sunflower seed butter. Flourless and nut-free, they’re a simple treat for lunchboxes or afternoon snacks.
Ingredients
1¼ cup (180 g) pitted dates, packed
4 tbsp (60 g) SunnyB Natural Sunflower Seed Butter
2 tbsp (12–15 g) cocoa powder
2 eggs
1 tsp baking powder
pinch of salt
½ tsp vanilla paste
¼ cup chocolate chips (optional)
Preparation
Preheat the oven to 160 °C (fan forced).
Cover the dates with hot water and set aside for 20 minutes to soften.
Drain the soaked dates well. Add all ingredients to a food processor and blend until completely smooth and thick. Scrape down the sides as needed.
The mixture will be soft and thick; this is normal. Scoop spoonfuls onto a baking tray lined with baking paper and dot with chocolate chips if using.
Bake for 8 - 10 minutes.
NOTES:
Store in an airtight container in the fridge for up to 5 days. (My kids ate them all straight from the oven, so good luck with that!)
The recipe uses SunnyB Natural Sunflower seed butter, but this can be replaced with SunnyB Smooth Sunflower seed butter if you only have that on hand. If you do, reduce or omit the added salt.
Refined sugar-, gluten-, dairy- and nut-free; yet irresistible.