If the dough is very crumbly at this point, add a tablespoon of water and use your hands to mix it. The dough should be slightly crumbly but hold together when pressed.
Mix the chocolate chips into the cookie dough until evenly incorporated.
100 grams dark chocolate chips
If you want to eat the dough with a spoon, simply place it into an airtight container at this point and freeze. For small squares as pictured, continue with the next steps.
Line a square (mine is 20cm or 8 in.) baking tin with a sheet of parchment paper, leaving enough overhang to create handles.
Use your hands to press the cookie dough into the tin as evenly as possible. Place the tin into the freezer to chill for 30 minutes.
Once the dough has chilled, cut it into small squares. Top the squares with melted chocolate if desired. Keep the cookie dough in the freezer for up to one month, and serve directly from frozen.
* Use runny honey if the cookie dough doesn't need to be fully vegan.** Vanilla powder is pictured, but extract works just as well. Add extract with the peanut butter mixture.• If your nut/seed butter is very dry, you can use up to three tablespoons of water. I don't recommend using bottom-of-the-jar nut butter for this recipe, please try to avoid it.