World's Healthiest Chocolate Cookies

160g (5½ fl oz/1/2 cup) maple syrup
200 g (7 oz/generous 3/4 cup) natural peanut butter
90 g (3¼ oz/scant 1 cup) almond flour
90 g (3¼ oz/scant 1 cup) quick oats
1½ teaspoons baking powder
30 g (1 oz/1/4 cup) cocoa powder
40 g (1½ oz/1/4 cup) hemp seeds
1 teaspoon vanilla extract
pinch of salt

Preheat the oven to 180°C (350°F/gas 4) and line a baking tray with baking paper. 

Combine the maple syrup and peanut butter (heated gently if necessary, to loosen) in a bowl. Add the dry ingredients and mix to combine.  

Roll the mixture into 15 balls and place the balls on the lined baking tray. Flatten them until they are about 1 cm (1/2 in) thick and bake in the hot oven for 8–10 minutes, or until you can smell them.  

Remove from the oven and allow to cool on the tray. 

The cookies will keep in an airtight jar for up to 1 month (maybe even longer, but I wouldn't know as they are snaffled in mere minutes in my home).

Recipe kindly supplied by Jessica Prescott