Go dairy-free and egg-free with these delicious double chocolate cookies made with cacao and dipped in apple crisps!skip to the recipe
Guest post by spamellab.com
Preheat the oven to 180C and and grease and line a large baking sheet or two smaller ones.
Mix together the flour, cacao, baking powder, cinnamon and coconut sugar in a large bowl.
Place the cooked apples, nut butter, date nectar and vanilla in a blender and whizz up until smooth.
Pour this into the dry ingredients along with the melted coconut oil and mix to form a dough. Fold in the chocolate chunks.
Now divide the dough into about 6-8 balls and press onto the sheet to form cookie shapes. Bake for 10 minutes then leave to cool on the tin.
Once cooled, melt the chocolate for the topping and stir in the date nectar. Coat ½ of each cookie with a layer of chocolate, then sprinkle with the apple crisps and cacao nibs. Place in the fridge to set for at least 15 minutes, and enjoy!