5 tbsp of coconut oil, melted
100g of coconut sugar (or demerara sugar)
150g of plain flour (we use a gluten-free flour)
1 tsp of baking powder
50–100g of dark chocolate (we like 70% cocoa solids), chopped
5 tbsp of almond or oat milk
2 tbsp of almond butter or any other nut butter (cashew or peanut)
A pinch of salt
Step 1Preheat the oven to 170°C fan. Line a large baking tray with baking parchment.
Step 2Place the coconut oil in a bowl and mix in the sugar, flour, baking powder and dark chocolate.
Step 3Add the almond milk, almond butter and salt, and mix well until the mixture comes together.
Step 4The mix may look crumbly, but it should stick together when pressed in your hands. Use a tbsp of mixture for each cookie, pressing the mix firmly together and shaping it into a ball.
Step 5Place the cookies onto the lined tray and bake for 12 minutes. They need quite a lot of space between them as they might spread as they bake. When they come out of the oven, they’ll still be a little soft, which is exactly what you want. Leave them to cool on the tray and they’ll finish setting. Store in an airtight container for up to a week.