• 2 cups or 200g ground almonds*
• 3/8 cups or 90g melted coconut oil
• 1/3 cup or 100g of maple syrup
• 1/3 cup or 90g of dairy-free dark chocolate chips
• 1 tbsp of vanilla extract
• 1/2 tsp of bicarbonate of soda
• A small pinch of salt

• 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).

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.