Chocolate Chip Cookies

These cookies are a recipe I made to try out a new chocolate brand; Montezumas. Upon making it or the first time, I can say without any doubt, my whole family loved them! They are also wonderfully simple to make, which is bliss when you’re making big batches. Part of my passion for baking is the smell that comes with the final product and is exceptionally prominent in this recipe! The infused smell of both the chocolate and cinnamon make it absolutely appetising. The cookies are made from ground almonds, which give them a great nuttiness and are full of plant protein which your body will love!

Screen Shot 2015-06-24 at 20.45.29 Ingredients:

2 cups Almond meal

1/4 cup of melted coconut oil

1 cup rice flour

1 tsp of baking powder

2 tbsp of agave

1 tbsp maple syrup

1 tsp vanilla

1/4 of cacao nibs or 4 squares of dark chocolate chopped

1 tsp. of cinnamon

Approx 1/4 of roughly chopped almonds

1 tbsp flaxseed

Method:

Pre-heat the oven to 230°C. In one bowl, mix all the dry ingredients. In a separate bowl, mix in the wet ingredients. Make sure you have melted the coconut oil in advance. Pour the wet ingredients into the dry ingredients until you form a batter. If the mixture needs more consistency either add more oil/agave or more flaxseeds. Take a tablespoon amount of the mixture and lay on a grease proof paper in a tray. Press down to form a circular cookie shape. Place the cookies in the oven for 8-10 mins until the cookies are cooked both from the in and outside. Remove from the oven and allow them to cool for approximately 5-7 mins.

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