Ingredients
1½ cups organic Almond meal
3 tablespoons organic coconut flour
¾ teaspoon baking soda
pinch of sea salt
2 tablespoons Organic Coconut Oil (room temperature)
3 tablespooons organic almond butter
¼ cup + 2 tablespoons organic brown rice malt syrup
70 grams dark chocolate, roughly chopped
Description
- Add your dry ingredients to a bowl and whisk to combine. Be sure to remove any lumps.
- In a small bowl, combine the melted coconut oil, almond butter and rice malt syrup, and whisk to combine.
- Add your wet ingredients to your dry ingredients and mix. Don’t be afraid to use your hands to help form a dough. Add in the chocolate and shape the dough using your hands to combine the chocolate pieces.
- Measure out around 2 tablespoons of dough, and shape it into a thick, flat circle. These cookies do not spread, so don’t be afraid to press them down to around 1cm thickness.
- Place your cookies on a baking tray lined with greaseproof paper and pop them in freezer for 10 minutes. Preheat your oven to 175°C.
- Remove sheet from freezer and bake for 11 minutes, until slightly golden brown. Let cool and then eat!
