Makes 6-8 cookies
INGREDIENTS:
80g ground almonds
220g gluten free oat flour
2.5 tbsp dessicated coconut
½ tsp baking powder
5 tbsp maple syrup
80g coconut oil, melted
½ tsp vanilla extract
70g refined sugar free chocolate chopped into 1cm pieces or cacao nibs (I used half of each)
METHOD:
- Preheat the oven to 150oc and line baking trays
- Mix the ground almonds, baking powder, oat flour and 1.5 tbsp of the coconut together in a bowl
- Add the coconut oil, maple syrup, vanilla, chocolate and cacao nibs and mix together until the chocolate is evenly dispersed and it forms a soft cookie down
- Break of pieces of the cookie dough and form into cookie shapes approximately 1cm thick
- Place them on the baking trays, leaving about 2 inches between each cookie
- sprinkle over the remaining tbsp of coconut, pressing it into the cookie slightly
- Bake in the oven for 15 minutes
- Leave to cool completely on a baking tray
I created this coconut and chocolate chip cookie recipe to take with me to visit my family as chocolate cookies were one of my favourite things when I was growing up. This recipe is a gluten free, low fodmap, refined sugar free version! These cookies have an amazing soft texture in the centre, which I love, as they are slightly undercooked. If you prefer them a little crunchier then leave them in the oven for a few more minutes.