SALTED CINNAMON CHOCCIE COOKIES

Vegan and keto cookies rammed with flavour: the sweet almond body of these cookies is complemented by the gorgeous salty cinnamon undertone. Cinnamon is a celebrated super-spice that has been proven to positively balance blood sugar levels. 

These cookies’ consistency is both crumbly and sofly chewy at the same time and they're ridiculously easy to make. Makes around 10/12 cookies. 

i n g r e d i e n t s

100g ground almonds or almond flour works well, too
50g coconut flour
150g coconut sugar
4 tbsp coconut oil
2 tbsp plain olive oil 
6 tbsp almond butter 
1 chia egg (to make a chia egg, mix together 1 tablespoon of ground chia seeds and 2.5 tablespoons water. Let sit 5-15 minutes or until goopy like an egg)
3 - 4 tsp cinnamon powder 
1 tsp vanilla powder/extract
1 tbsp cacao powder
100g of your favourite plain dark choccie, coarsely chopped into chocolate chip-esque chunks 
1 tsp baking powder
Himalayan pink salt

m e t h o d

Preheat the oven to 170 degrees and line a baking tray with baking paper.

Combine all of your dry ingredients in a large mixing bowl: stir together the ground almonds, coconut sugar, coconut flour, cinnamon powder, cacao, vanilla powder and baking powder. Add in a good 4 - 6 pinches of pink himalyan salt. 

Melt your coconut oil; add the almond butter to the pan and combine with the olive oil in the same pan, too. Stir well, then allow to settle for 5 minutes.

Pour the wet mixture over the dry, and add your chia egg. Beat this mixture with a trusty wooden spoon, until a lovely dough forms.

Pop the cookie dough into the fridge and leave to bind for at least 1 hour to 30 mins - You can skip this step, but I’ve found that when I skip, the cookies don’t expand as large once in the oven - This settling method helps to tease the baking powder and neutralise the fats’ consistency, i.e. bigger and softer cookies in the long run!

Roll the dough into little golf ball size balls, flatten in your palms and then put desired amount of chocolate chips (probably 7 or 8) onto one side. Flatten and squidge in your palms again, just so the chips sink a little into the dough, but remain visible on the top of your cookies. Use your fingers to refine the edges into a round cookie shape. Make these around 2.5cm thick, as you transfer onto the baking sheet.

Bake for around 11 - 13 minutes. Remove from the oven and carefully transfer the baking sheet onto a wire cooling rack. Leave to cool for at least 15 minutes, as they’ll be super soft, the cookies continue to cook slightly as they settle on this sheet.

Leave to cool completely, and store in an airtight container for up to 3 days.

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