These are pretty darn good, even if I do say so myself. Crunchy on the outside, soft on the inside, sweet enough without being sickly or losing the rich dark chocolate flavour, these are the perfect treat. These are also free from grains, gluten, dairy and refined sugars, so allergy-sufferers and health-conscious folks, rejoice!
Makes 12-15 cookies
250g ground almonds
5g coconut flour
85g coconut sugar
25g cacao powder
1tsp bicarbonate of soda
Large pinch of salt
4tbsp coconut oil
40g almond butter
1/2tbsp or a dash of almond milk
75g dark chocolate, chopped, or dark chocolate drops
1.) Preheat the oven to 170°C (150°C fan) and line two baking trays with baking paper
2.) Mix together the ground almonds, coconut flour, coconut sugar, cacao powder, bicarbonate of soda and salt together in a large bowl (or in a food processor). I personally like to do this by hand using a wooden spoon and a mixing bowl.
3.) Add the coconut oil, eggs, almond butter and almond milk to the dry mixture and stir together thoroughly to form a sticky dough.
4.) Stir in the chopped dark chocolate or chocolate drops.
5.) Using your hands, shape the mixture into 15 balls and squash to flatten slightly when placing them onto the baking trays.
6.) Bake for 8-10 minutes until slightly crispy on the outside. Best enjoyed warm! Store the cookies in an airtight container and eat within a few days.