I completely surprised myself with how good these rich, brownie-like cookies are. They are gluten-free and use significantly less butter and sugar than a regular chocolate chip cookie.

Method:

• Place all of the ingredients, apart from the white chocolate chunks, in a food processor. Whizz until completely combined. Stir in the white chocolate chunks, scrape the mixture into a mixing bowl and chill for at least 2 hour (or up to 24 hours).
• Preheat the oven to 180°C/160°C fan/350°F/Gas 4; line a large baking sheet with baking parchment.
• Scoop spoonfuls of the cookie mixture and roll into balls. You should get 10 cookies from the mixture, each weighing about 55 g.
• Spread out over the baking sheet (they won’t spread too much during cooking, but if your sheet isn’t big enough you may need to cook them in batches). Bake for about 14 minutes, then cool on the sheet for 15 minutes. Transfer to a wire rack to cool completely before eating.

COOK’S TIP Make sure you use a gluten-free baking powder and cocoa powder if cooking for people with allergies or intolerances.

Recipe extracted from Pulse (Ryland Peters and Small) (£20)