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 a doubt, my 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 cashew butter 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!

20 cookies

Ingredients:

1/2 cup coconut oil

1 cup maple syrup

1 cup cashew butter

1 tbsp vanilla extract

1 cup almond meal

1 cup rice flour

1 tsp baking soda

1 tsp rock salt, for topping

3 tbsp almond milk

1 cup dark chocolate chunks

1/4 cup of flaked coconut

Method:

Add the cashew butter, coconut oil and maple syrup to a food processor. Then add in vanilla and mix together until well combined.

In a separate bowl mix together the rice flour, almond meal, and baking soda. Then add in to the wet ingredients and mix in with a spoon until you reach a thick crumbly dough. If at this stage you are able to mix it into a cookie dough, so what you have is a proper cookie dough instead of a crumbly dough, then you may not need to add any almond milk, but if you have a crumbly dough, then you need the milk. This usually depends on the moisture content of your brand of cashew butter.

Add in the milk, only as much as needed to get to a thick cookie dough that is able to flatten into cookie shapes without crumbling.

Add in your chocolate chunks and coconut flakes and mix in.

Preheat the oven to 200C.

Roll into circular cookie shapes and place onto a parchment lined baking tray. Garnish with a little rock salt. Aim for around 20 cookies from your batch, a couple more or less is fine.

Bake for 15 minutes until the edges and tops are golden brown. The middle will still be very soft, this is fine, they will firm up as they cool.

Let the cookies cool and firm up on the baking sheet before moving them.