-
Servings
4 -
Prep Time
15 minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Medium
Ingredients
Base
| COOKIES - makes 8 | |
| 170g | almond flour |
| 30g | tapioca flour (or corn starch) |
| 1 | tsp baking powder |
| 3 | tbsp agave syrup |
| 2 | tbsp coconut oil (melted) = 20g |
| 30ml | plant milk |
| 50g | chocolate chips |
Here's how to make our lockdown staple CHOCO CHIP COOKIES. Perfect one bowl bake for the Easter weekend!
METHOD
- Preheat the oven to 180C and line a tray with baking paper
- Combine all your dry ingredients in a large mixing bowl and mix well
- Melt the coconut oil and add all wet ingredients to the dry mixture, and mix until a dough forms, then fold in the chocolate chips
- Roll the cookies into 8 equal sized balls and flatten slightly with your palm until they're 1cm thick
- Place the cookies on a baking sheet and bake for 8-10 minutes