These wonderfully chewy chocolate cookies are the ultimate teatime treat — super simple to whip up, they are high in protein, full of deliciously dark chocolate and low in sugar.
Preheat your oven to 175C, line a tray with a silicone mat.
Mash the banana with the tahini & syrup in a bowl before adding the almonds, sesame seeds & mixing to a dough. Cut the chocolate into rough chunks.
Stir though the bicarbonate of soda & then fold in the chocolate pieces.
Spoon tablespoon sized amounts of dough onto your tray leaving BIG GAPS between them (they spread!). Smooth the tops with a wet spoon/knife & then bake in the lower half of the oven for 10 minutes.
Leave to cool for at least 10-15 minutes on the tray (or they’ll fall apart) then devour with great gusto or store in an airtight container using within a week.