Ingredients (Half Batch ~10–12 × 60 g cookies)

●      250 g plum sauce (skins on, see method below)

●      250 g rolled oats (about 2 ½ cups)

●      30 g high-quality Dutch-process cocoa powder (about ¼ cup)

●      60 g chopped dark chocolate or cacao nibs (about ½ cup)

●      60 g raisins or dates (about ⅓ cup, optional)

●      30 g hemp hearts or protein powder (about ¼ cup)

●      10 g Chicobab Choco (about ¼ cup)

●      12 g chia seeds (1 tbsp)

●      12 g raw hulled buckwheat (1 tbsp)

●      20 g honey (1 tbsp)

●      20 g maple syrup (1 tbsp)

●      Pinch of sea salt

Plum Sauce (Base ~250 g yield or 1 cup)

1.     Combine 175–180 g pitted plums with 240 ml water or apple juice (1 cup) in a saucepan.

2.     Simmer gently 10–12 minutes until softened.

3.     Add ½ tsp cinnamon and a pinch of salt.

4.     Blend until smooth (skins on). Yields ~250 g sauce.

Method

5.     Preheat oven to 325°F (160°C). Line a baking sheet with parchment.

6.     In a mixing bowl, combine oats, Dutch-process cocoa, chia, buckwheat, and salt.

7.     Stir in plum sauce, Chicobab Choco, honey, and maple syrup until sticky.

8.     Fold in chopped chocolate and raisins/dates (if using).

9.     Using a large spoonful of batter (~60 g each), dollop portions onto the prepared baking tray, leaving space between cookies.

10.  Bake for 14–16 minutes, until set and edges are lightly golden.

11.  Allow to cool on the tray for 5 minutes, then transfer to a rack to cool fully.