BY Ceres Organics
Ready in 45 minutes | Serves 12
½ cup Organic Almond Meal
¼ cup Organic Tapioca Flour
1 teaspoon baking powder
½ teaspoon baking soda
pinch of sea salt
1 cup Organic Almond Butter
¼ cup Organic Coconut Oil, Virgin Cold-Pressed (melted)
150 grams dark chocolate, roughly chopped
Using a sieve placed over a bowl, add the dry ingredients scraping with a spoon until all lumps are removed.
In another bowl, whisk together the almond butter, rice malt syrup, and coconut oil.
Add the dry ingredients to the wet ingredients. Lastly fold through the chocolate. Cover the bowl and pop in the fridge for a couple of hours to chill.
Preheat your oven to 180°C and line 2 baking trays with baking paper.
Scoop around 2 tablespoons worth of cookie dough onto your prepared baking tray. Continue until you’ve used up all the dough. Bake for 15 or so minutes, until cookie edges are golden.
Leave cookies to cool, then eat!! Store cookies in air tight containers. They will keep for up to 1 week.