Double Choc Almond & Wattleseed Cookies
Ingredients
2 cups Blanched Almond Meal
3 tbsp Cocoa Powder
1 tbsp Wattleseed
1 tsp Ground Cinnamon
A pinch of Himalayan Salt
2 tbsp Almond Butter
4 tbsp Maple Syrup
1 tsp Vanilla Extract
50g Chopped Dark Chocolate or Chocolate Chips
Instructions
- Preheat oven to 175C. Mix your dry ingredients.
- Then add the wet ones and mix well with your hands until you have a gooey dough.
- Add your chocolate and mix well. Roll mixture into balls then flatten into desired cookie shape as they won’t change shape in the oven.
- Bake on lined baking sheet for 14 mins then allow to cool on tray before placing on wire rack to fully cool down.
