Ingredients: 1 1/2 tablespoons of chia seeds (soak in 4 tablespoons of warm water for 10 minutes)
150g ground almonds 1 heaped tablespoon of baking powder 2 tablespoons of raw cacao powder 40g of coconut flour 100g of peanut butter - smooth or crunchy (both work but please ensure it contains no palm oil)
150g of coconut sugar 1 teaspoon of vanilla extract 100g melted coconut oil 80g of dark chocolate cut into small chunks. 1 pinch of salt
Method:
Pre-heat the oven to 180°C and lightly grease a baking sheet with coconut oil.
Soak chia seeds in 4 tablespoons of warm water for 10 minutes. Then, set aside for a few minutes until a thick jelly like consistency forms.
Mix all ingredients except the chocolate chips, adding the coconut oil last. Stir in chocolate chunks with a wooden spoon.
Using an ice-cream scoop take balls of the mixture and then flatten to form the size cookie you want.
Small cookie - 20g = Cook time 15 mins. Large Cookie - 35g = Cook time 17 mins.
They won’t spread much or expand while cooking so ensure they are solid and pat them down to ensure there are no air bubbles as these will make them crumble.
Allow cookies to set for 15 minutes before placing in a 180* oven. Allow to fully cool - approx 15 minutes - before moving from the tray.
