4tablespoonsnatural nut or seed butter** see recipe notes
2tablespoonsaquafaba, (the liquid from a can of chickpeas)
¼teaspoonespresso powder or instant coffee granulesOPTIONAL BUT RECOMMENDED, you can omit it but it does enhance the chocolate flavour
½ cup / 100gdairy-free chocolate chips
Preheat oven to 350°F (176 °C) and have a large baking tray lined with parchment paper ready.
Add all ingredients, except the chocolate chips, to a food processor and blend until fairly smooth and starting to ball up. You might need to scrape the sides down a few times. Then add the chocolate chips and pulse a few times to distribute them throughout.
Using an ice-cream or a cookie scoop, scoop dollops of the mixture onto the baking tray. If you don't have a scoop, roll balls with your hands using about 2½ to 3 tablespoons of cookie dough each. Leave about 2 inches space around each one.
Use the back of a fork to push down on the top of each one twice, in a cross shape, so they end up about ½ an inch thick then stick some extra chocolate chips in the top.
Bake for 9 to 10 minutes. If you prefer a drier cookie with no brownie-like insides then you can bake for up to 14 minutes. When you remove them from the oven they will be very soft. DO NOT try to remove them from the baking tray. Leave them alone for about 10 minutes, then transfer to a wire rack to cool.
*Make your own oat flour by blending/processing rolled or quick oats in a blender or food processor until a flour like consistency. It does not need to be sieved for use in this recipe. **Any nut or seed butter will do as long as it's natural without additives. Use your favourite variety. Cashew butter, almond butter, peanut butter, sunflower seed butter and tahini are all good. Please note though that this recipe has only been tested with natural nut butter containing one or two ingredients. Nuts or nuts and salt. Nut butters with lots of additives might not give such good results.Storage - Allow the cookies to cool completely on a wire rack then store in an airtight container. They will keep well for a few days.Freezing - I prefer to freeze these cookies unbaked. Make them as instructed up to the point they are laid out on the baking tray. Then put the entire tray in the freezer. As soon as the cookies are solid, remove them from the tray and store in freezer bags or containers. When you need them remove from the freezer, lay out on a baking tray while frozen and bake for a 3 to 4 minutes longer than the recipe calls for.