1,5 dl / 1/2 cup + 3 tbsp / 60g / 2 oz chestnut flour
2 tbsp milled flax or chia seeds
1/2 tsp baking soda
6 / 60g / 2 oz dates
1,5 tbsp strong coffee
1–2 tbsp / 15-30g / 1/2-1 oz nut butter of choice
A pinch of salt
Optionally a splash of vanilla essence
30g / 1 oz chocolate chips or chopped chocolate or cacao nibs
Optionally A small handful of roughly chopped roasted hazelnuts
Preheat the oven to 175ºC / 350ºF.
In a bowl mix the chestnut flour together with the baking soda.
Using a hand mixer, in a food processor or a mixer mix the dates, coffee, nut butter, salt and vanilla smooth.
Add the dates paste to the dry, “knead” with your hands until combined and add the chocolate and chopped nuts.
Divide into four to five cookies and place on a baking tray. Bake for 18-25 minutes or until golden. Flatter and thinner cookies the crunchier the result will be, the thicker, the “cakier”. Let cool before devouring. Enjoy!