These cookies have been a serious work in progress, but all the hard work has paid off. We are talking a soft, chewy, chocolate chunk cookie, you know, the kind where it has the crisp outer layer but a almost toffee like centre. Yup, just like all my recipes, Im seriously proud of this one. Some of the ingredients may be a bit different to what you are used to, and possibly expensive, but trust me, with these ingredients a little goes a long way, so expect to see a lot more recipes with the likes of coconut sugar and almond flour because I have a lot to get through!

Makes 9 Large Cookies

INGREDIENTS

1 Cup Almond Flour

1/3 Cup Melted Coconut Oil

1/4 Cup Coconut Sugar

1/2 Tsp Salt

1 Large Egg

50g Dark Chocolate Chunks

1/2 Tsp Bicarbonate Soda

1 Tsp Vanilla Extract

METHOD

Pre-heat your oven to 180°C and line a baking tray with baking parchment. Using an electric hand whisk, beat the coconut oil and sugar together until just combined and then add the egg, continuing to whisk until a thick, mousse like mixture forms. Next fold in the almond flour followed by the remaining ingredients. Chill in the fridge for 20-30 mins. Spoon your cookie dough onto the baking tray, leave about an inch around the cookie as they will spread whilst baking and bake in the pre-heated oven from 12-15 mins, until the cookies are golden but still slightly soft on top as they will set as they cool. These will keep in an air tight container for up to a week but obviously they are best enjoyed fresh!