I thought I would try something different and came up with some chocolatey choc-chip calci-cookies which are high in calcium and protein.
These gluten, wheat and processed sugar free cookies are totally yummy!
90g or ½ cup pitted Medjool dates
3 tablespoons of water
¼ teaspoon salt
3 tablespoons almond butter (or peanut butter)
¾ cup Calci-Balls mix
40g dark chocolate roughly chopped
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
Place Medjool dates in a bowl and pour hot or boiling water onto the dates so they are just covered. Let sit for 5 minutes to soften them.
Drain water off the dates and place them into a blender (or you can mash with a fork). Add 3 tablespoons of water and salt to the mix and blend or mash until smooth.
Transfer to a bowl and add almond butter and Calci-Balls mix and stir until well combined.
Then add the dark chocolate and stir until combined.
Take spoonful’s of mixture and put onto a tray lined with baking paper. You can also press each cookie down gently with a fork before cooking or leave them free-form which is what I did.
Bake in the oven for 10-12 minutes. Make sure you don’t overcook them as they can become a little dry if overcooked.
Let the cookies cool and enjoy!
Prep time: 10 minutes
Makes: 12 cookies