Makes: Approximately 18 cookies
Prep time: 15 minutes Cook time: 10 minutes
100g coconut oil
40g almond butter
60g almond milk
100g ground almonds
50g rice flour or buckwheat flour or cornflour
50g coconut sugar
1/2 tsp baking soda
1/2 tsp baking powder
100g of our dark chocolate
sprinkle of Himalayan pink salt for tops
Preheat the oven the 180ºC and line 2 oven trays with baking paper or silicone baking sheets.
Melt the coconut oil then combine with the almond butter and milk, stir well to mix.
In a medium mixing bowl combine the ground almonds, rice flour, coconut sugar, baking soda and powder and mix to combine.
Chop the chocolate into small chunks with a large knife, ideally, you want a mixture of chocolate chunks and small shavings as this will add to the cookie texture and taste.
Stir the coconut oil mixture into the dry ingredients until well combined. Add the chocolate and ensure everything is evenly mixed.
Drop tablespoonfuls of mixture onto the prepared baking trays, leaving room for spreading. Press down lightly and shape into round cookies. Sprinkle freshly ground Himalayan pink rock salt or flakes over the tops.
Place cookies in the oven and bake for 8-10 minutes. These cookies will rise a little and then spread and are ready when the edges turn a golden brown colour. Remove the cookies from the oven and leave on the trays to cool as they will still be quite delicate.
When cool enough to handle they are ready to be eaten! Any leftovers can be stored in a sealed container for up to 5 days but they are best eaten on the day they are baked.
This recipe was created by our friends at Swoon Food.