Yield: 14 servings

Prep time: 10 minutes

Total time: 15 minutes

Ingredients:

·       2 cups almond flour

·       4 tbps almond butter

·       6 tbps unsweetened almond butter

·       1 tbps vanilla extract  

·       ½ cup coconut sugar

·       ½ tsp baking powder  

·       ½ tsp salt  

·       ½ tsp ground cinnamon  

·       ½ cup chocolate chips

Instructions:

1.     Preheat oven to 175C (350F) /gas mark 3 and line a baking tray with baking paper.

2.     In a large bowl add the almond butter, milk and vanilla extract and mix until all is combined.

3.     Add the almond flour, sugar, baking powder, salt and cinnamon with a wooden spoon until the batter appears thick and you cannot see any dry flour. Add in ¼ cup chocolate chips. tin or small baking dish with baking paper.

4.     Roll the batter into round balls using an ice cream scoop and place on the baking tray ensuring that they are about 2 inches apart. Press the top of each to flatten it using your fingers.

5.     Press the remaining chocolate chips on top and sprinkle with salt. Bake for 15 minutes.

6.     Remove from the oven and leave them to cool for 10 minutes. The cookies may appear soft but will firm up as they cool.