I love this cookie… and have been asked to share on more than one occasion. If you have almond meal on hand this is super quick.
Thanks again to Georgia at Well Nourished. Georgia includes fructose free versions too – check them out HERE
TIP! I recommend having extra almond meal on hand. Once you have mixed up your dough, ensure it’s on the ‘firmer-dryer’ side… if not, add more almond meal. Otherwise the cookie will spread (too thinly) during cooking.
INGREDIENTS
- 150 grams (1¼ firmly packed cups) almond meal
- 55 grams (¼ cups) of virgin coconut oil, (melted if solid)
- 50-85 grams (¼ cup approx) of brown rice syrup or raw honey (taste the dough and alter the sweetness to taste)
- 1 teaspoon of vanilla bean paste or powder
- 2 tablespoons dark chocolate chips (or you can use cacao nibs for a healthier version)
- 1 tablespoon of water
METHOD
- Preheat your oven to 150 degrees celsius.
- In a mixing bowl or food processor, combine all of the ingredients above until well combined.
- Roll tablespoons of the mix in your hands and place them onto a tray lined with baking paper.
- Flatten with the back of the fork.
- Bake for 15 minutes or until starting to brown on top.