Crispy Chocolate Cookies

Ingredients:

• 100g oats
• 50g flaxseed
• 50g pre-soaked dates
• 1 medium banana
• 100ml almond milk
• 1 tsp baking powder
• 4 squares dark chocolate

Method:

1. Preheat the oven to 180 degrees.
2. In a food processor, blend oats to a fine powder. Add flaxseed and baking powder and blend again to combine. 
3. Transfer to a large bowl, and leave to one side.
4. Using the food processor again, add the pre-soaked dates, banana and almond milk. Blend together till smooth.
5. Combine both mixtures and mix till a thick dough forms.
6. Line a baking tray with greaseproof paper. Taking small amounts at a time, mould the dough in to biscuit shapes and place on the baking tray till all the dough is used up.
7. Bake the biscuits in the oven for 30 minutes, turning over half way through. When the cookies are golden brown and crispy, remove and leave to one side to cool.
8. Heat a pot of boiling water on the hob. Chop the dark chocolate in to small squares and place in to a heat proof dish and melt over the boiling water.
9. Using the back of a spoon, drizzle the dark chocolate over the cookies.
10. Allow the chocolate to cool and set before serving.