GLUTEN FREE DELICIOUS CHOCOLATE COOKIES

These cookies are inspired by a recipe I found in “The Sprouted Kitchen” a cookbook by Sara Forte. Instead of using cocoa nibs I use dark chocolate (70%). I love the chocolate version because the chocolate chips melt nicely. This cookie should be served warm or at least on the same day. It loses its nice crunchy outside and soft inside texture after a while.

INGREDIENT

Makes about 20 cookies

• 140 g Almond meal
• 40 g shredded coconut
• 50 g muscovado sugar
• 100g dark chocolate (70%)
• 2 pinches salt
• one pinch vanilla powder
• 3 Tablespoons coconut oil (melted)
• 1 Egg

STEP BY STEP

1. Preheat the oven to 200°C and line a oven tray with parchment paper.
2. Add all dry ingredients to a bowl.
3. In a separate bowl whisk the egg until the yolk and the whites are combined.
4. Add the coconut oil such as the egg to the dry ingredients and combine well (it easiest if you use your hands).
5. Form bite size balls, place them onto the tray and squash them a little.
6. Bake for 10 to 15 minutes until nice and golden.
7. Let them cool for at least 45 minutes.