These lovely biscuits are dedicated to my sweet tooth.
It's not often I get a visit from her these days, but when she does pop by for a visit.....holy smoke!
Not one to enter a door elegantly, she will stumble her way through, tripping over anything and everything that is in her way, and when the door closes behind her, I exhale.
On her latest visit, I found this recipe......
Almond Choc-Chip Cookies
(original recipe from The Whole Pantry by Belle Gibson)
Makes 10 cookies
1 1/2 cups (225g) almond meal | 2 1/2 tbsp coconut oil, melted | 1/4 cup (40g) cacao nibs | 2 tbsp rice malt syrup (or use raw honey or pure maple syrup) | 1 tsp pure vanilla extract | pinch of sea salt | 1/4 tsp baking powder
- Preheat oven to 170C (340F).
- Combine all ingredients in a bowl and mix thoroughly.
- Form balls (about 1 tbsp in size) from the dough and place onto a lined baking tray, pressing down, and bake for approximately 10-13 minutes until slightly golden.
- Leave to cool completely, as they will be too fragile to pick up when still warm.
These biscuits made me sing.
They're crumbly in texture with a slightly sweet/caramel flavour coming from the wonderful coconut oil and rice malt syrup, which pairs perfectly with a hot cup of tea.
They also can be whipped up in a matter of moments.
They'll keep for up to 5 days in an air-tight container, but if you're anything like me....they won't last that long!