Adapted from fithealthyproject
Bowl 1 – dry ingredients
1 cup chestnut flour
2/3 cup almond flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 cup cacao powder
1/3 cup coconut sugar
Bowl 2 – Wet ingredients
2 ripe large bananas, mashed
2 tbsp almond butter
1 tbsp unsweetened almond milk (you may skip this if you feel that your batter is too sticky or wet)
10-15 roasted/steamed chestnut ; peeled
handful of dried cranberries
1/3 cup of vegan chocolate chips
12cm x 12cm vegan chocolate bark (you can make it yourself) – chop it up into bite sized
Preheat the oven to 350°F / 180°C. Line a baking tray with baking paper or grease the pan with coconut oil or non-stick baking spray.
Pour all the dry ingredients into a large mixing bowl, through a sieve. Mix till everything’s well combined.
For the wet ingredients, add everything to the blender. Combine both wet and dry ingredients together. Fold in the toppings. Your batter should come together like a big dough ball. You can change the type of toppings according to your preferences. Use a ice-cream scoop to divide your batter evenly * only if you want the size of your cookies to be consistent. Scoop, roll and flatten each cookie ball onto your baking tray.
For me, I added more almond flakes and dried cranberries on top of each cookie:) Bake for about 13-15 minutes.