Chocolate Chip Cookies

Dry ingredients

• 1 1/4 cups flour / gluten free flour
• 1 1/4 cups almond meal
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/8 tsp sea salt
• 1/2 cup coconut sugar

Wet ingredients

• 1/4 cup Pureharvest Organic Rice Syrup
• 1/4 cup coconut oil, melted
• 1 Tbsp ground flaxseed
• 3 tbsp Pureharvest Almond Quench
• 100 g vegan milk chocolate / chocolate chips

1. Preheat the oven to 180 degrees Celsius and line a baking tray with baking paper.

2. Prepare a flax egg by mixing the ground flax and the 3 tbsp almond quench together and set aside. In a medium sized bowl mix together the dry ingredients.

3. In a saucepan gently heat the coconut oil and rice malt syrup together until melted and runny. Add this mixture to the dry ingredients along with the flax egg and mix well. Mix until a soft cookie dough forms. At this stage add in the roughly chopped dark chocolate and mix well.

4. Take a small handful of dough and flatten into a cookie and place onto a baking tray. Leave a couple of centimetres between each cookie as they will spread slightly while baking. Repeat this 10 - 12 times depending on how big you want your cookies. Bake for 8-10 minutes or until golden brown. Remove from the oven to cool completely.