Prep Time: 5 minutes
Cook Time: 20 minutes
Since I have started to become more conscious of my intake of refined sugars, I have often found it hard to make cookies that resemble the cookies of my pre-vegan days. However, this cookie recipe produces moist, sweet, chocolate cookies, just like how I remember...but with no wheat or refined sugar!
I've used blackstrap molasses as the sweetener, which is a rich source of iron, calcium and magnesium, just to name a few. Blackstrap molasses is the nutrient rich by-product of refined white sugar. You should be able to find blackstrap molasses in supermarkets or health food stores. Be aware that blackstrap molasses is not the same as normal molasses (often found in the sugar aisle); normal molasses does not contain as many nutrients as blackstrap molasses.
I've also used wholemeal spelt flour in place of wheat flour, which is a nutrient rich "ancient grain". Spelt is increasingly available at supermarkets and health food stores, however, if you don't have access to spelt flour, you may use wholemeal wheat flour instead.
- 2 cups wholemeal spelt flour
- 1/3 cup cacao powder
- 1/2 tsp bicarb soda
- 1 banana, mashed
- 1/4 cup blackstrap molasses
- 1/4 cup peanut butter
- 1/4 cup water
- Preheat oven to 180C/350F, prepare a cookie sheet.
- In a large bowl, combine the flour, cacao and bicarb. Make a well in the middle.
- In a small jug combine the banana, molasses, peanut butter and water.
- Pour the wet ingredients into the well in the dry ingredients and mix thoroughly until a dough form. It may be slightly sticky but workable.
- Roll a tablespoon-full of dough into a ball with your hands, place on the cookie sheet and flatten slightly. Repeat for the rest of the dough.
- Bake the cookies in the oven for approximately 20 minutes.
- Let cool on a cooling rack before transferring to an airtight container.
- Makes approximately 10 cookies.
Image provided by author