Makes 12
80g ground almonds
70g oats
20g desiccated unsweetened coconut
30g dark chocolate (min 70%) chopped into small pieces
3/4 tsp baking powder
1/4 tsp sea salt
70g coconut sugar (or brown sugar)
1 egg
30g almond butter (or another nut butter)
45ml of coconut oil, melted
½ tsp vanilla extract
- Mix together the ground almond, oats, coconut, chocolate, baking powder, salt and sugar.
- In a separate bowl beat the egg and add the almond butter, oil and vanilla and beat until combined. Add to the dry ingredients and mix until combined and a dough has formed. Cover and chill in the fridge for at least 30 mins.
- Preheat the oven to 180oC
- Form the dough into approx. 2 tbsp mounds and form into balls, flatten into discs. Place on to baking sheet. There should be about 12 cookies.
- Bake for about 10 mins or until the edges are slightly golden brown, careful not to burn!! Remove from the oven and allow to cool on a rack.
Store for up to 3-4 days or in the freezer for a month.
Recipe adapted from Minimalist Baker