Almond Chocolate Chip Cookies

Ingredients (makes 8 large cookies)

70g crunchy almond butter (smooth is also fine but crunchy gives the cookies an edge)

2 tbsp coconut oil (or butter)

40g coconut sugar

1 tbsp maple syrup

1 tsp baking powder

115g plain flour (gluten free flour works well for this recipe)

75g dark chocolate chips

Pinch sea salt

50ml milk (almond milk works well)

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Method

1. Preheat oven to 190° fan.

2. In a large bowl mix together the sugar, flour, salt and baking powder.

3. Mix the melted coconut oil with the milk, maple syrup and almond butter until well combined.

4. Add the wet ingredients to the dry ingredients and mix well (it should become a soft/sticky dough).

5. Using your hands add the chocolate chips and combine well until evenly distributed throughout the dough.

6. Use your hands to form balls with the dough and then squash balls onto a lined baking tray into a round cookie shape. Alternatively, press the dough firmly into a cookie mould shape of your choice, carefully remove the mould, and repeat. The mixture should make about 8 large cookies.

7. Bake in the oven for 10-12 minutes until golden.

8. Leave to cool before serving. Cookies will keep well in an airtight container for a couple of days.