Ingredients
- 2 cups or 200 g ground almonds*
- 0.38 cups or 90 g melted coconut oil
- 0.33 cup or 100 g of maple syrup
- 0.33 cup or 90 g of dairy-free dark chocolate chips
- 1 tbsp of vanilla extract
- 0.5 tsp of bicarbonate of soda
- A small pinch of salt
Directions
- Step 1:
Preheat your oven to 350 F / 175 C (fan oven).
- Step 2:
Put the coconut oil in a bowl and place in the oven to melt.
- Step 3:
In a large bowl, mix ground almonds, bicarbonate of soda, and salt.
- Step 4:
Take the coconut oil out of the oven and let it cool down for a little bit.
- Step 5:
Add the cooled down coconut oil, maple syrup, and vanilla extract and finally the dark chocolate chips.
- Step 6:
Form little balls with your cookie dough and flatten them on a tray lined with greaseproof baking paper. Space them well as they spread.
- Step 7:
Bake for 10-15 min, depending on the size of your cookies. Let them completely cool down before eating them.
- Step 8:
*if you are allergic to nuts or prefer not to use almond flour (ground almonds) for any other reason, you can replace it with quinoa flour. 200g or 2 cups of almond flour can be replaced with 120g or 2 cups of quinoa flour, and if you don’t like the taste of quinoa flour, you can either toast it or add a little cinnamon (however, the taste tends to be good after baking).
Serving Tips
Pairs well with a cup of Moroccan Spiced Coffee
Storage Tips
Store in an airtight container in the fridge for up to 10 days. You can also freeze the individual servings. Place them on a baking sheet, then when fully frozen, remove and place them in the container/bag for up to 3 months.
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