These are my go-to cookies when I’m craving something sweet and need a recipe that is quick and easy. These days I seem to always be out of eggs so it is a bonus that these are EGG FREE! I use a chia egg instead which is 1 tbsp of chia seeds mixed with 3 tbsp of water (allow to rest for 3-5 minutes until gelatinous).
My favourite brand of almond butter is by @ceresorganicsau because it is minimally processed and contains no added sugars, preservatives or vegetable oils (which can be pro-inflammatory).
1 cup almond flour
Pinch of salt
1/2 cup smooth Almond butter (I use @ceresorganicsau)
1/2 cup Rice malt syrup or 1/4 cup pure maple syrup
1 tsp vanilla extract
1/2 tsp baking soda
80% dark chocolate (chopped into pieces)
1 chia egg (1 tbsp chia to 3 tbsp water - allow to sit for 3-4 mins)
1. Preheat an oven to 160 degrees and line a baking tray with baking paper.
2. Add almond flour, salt and baking soda to a bowl and combine.
3. To the almond flour add rice malt syrup, almond butter, vanilla extract and chia egg. Stir until mixture is well combined (it should be quite sticky). Once combined, stir through chopped chocolate.
4. Roll approximately 1 tbsp of batter into a ball and place on the baking paper. Do this until there is no mixture left and leave a couple of cms between each ball.
**please note, if for any reason your batter seems too liquidy or runny to roll into balls, add a couple of tsps of almond meal until mixture is thicker. You can also chill the batter for 15 mins to make it firmer.
5. Press down each cookie ball with a spoon (I like to cover mine in coconut oil so it doesn’t stick to the ball).
6. Bake for 10-20 minutes (depending on your oven strength) and remove when the edges of the cookie are brown.
7. When you remove from the oven allow the cookies to REST for 10-15 minutes then transfer to a cooling rack or cool plate until they are completely firm and ready to eat.