There’s nothing quite like a good chocolate chip cookie – filled with gooey dark chocolate, crisp on the outside and chewy in the centre… And with this healthy take on the classic original, that’s both gluten and refined sugar-free, there’s no need for guilt, just pure enjoyment and decadence. Mix things up by using your favourite nut butter or adding a handful of raw nuts (I love macadamias or pecans) to the mixture just before you bake!
Ingredients
Makes: 12
- 1 1/2 cup almond meal
- 1/4 tsp sea salt
- 1 tsp baking powder
- 1 tsp cinnamon
- 2-3 tbsp maple syrup
- 1 tsp vanilla extract
- 2 tbsp coconut oil, melted
- 1 tbsp almond butter (or nut butter of choice)
- 1 egg
- 1/3 cup chopped dark chocolate/cacao nibs
Method
- Preheat oven to 160 degrees.
- In a medium-sized mixing bowl, stir the almond meal, baking powder, cinnamon and salt until combined.
- In another mixing bowl, whisk the coconut oil, maple syrup, almond butter and vanilla extract until well combined.
- Add egg to the wet mixture and whisk for a further 2-3 minutes, until light and bubbly.
- Fold the dry ingredients into the wet mixture, until just combined. Stir in chopped chocolate.
- Roll tablespoon-sized amounts of dough into balls then flatten slightly on a lined baking tray.
- Bake for 10-15 minutes, until golden around the edges.
- Allow to cool completely on baking sheet. Store in an airtight container for up to 3 days.