When you feel like choc chip biscuits without the guilt ... these babies are for you
Seriously these are fast becoming a staple for me as it hits the spot when I feel like chocolate but none of the guilt that comes with eating sugar fed biscuits.
Makes: 16-20 biscuits
Cooking time: 10-12 minutes
Ingredients:
2/3 cup of almond butter (or other nut butter)
1/2 cup maple syrup
1/4 cup coconut oil
1 tsp vanilla extract
2 eggs
2 cups of plain flour (can use gluten free too)
1 tsp ground cinnamon
1/2 tsp sea salt
1/4 tsp bi-card soda
1/2 cup of dark choc-chips (can you no sugar brand)
1/4 cup coconut (flakes, desiccated, whatever)
Method:
Preheat over to 180C and line a baking tray with baking paper
Place almond butter, maple syrup, coconut oil, vanilla into a saucepan and gently stir on a low heat until combined, or you can microwave on and off every 30 seconds until melted
Once it has cooled down, transfer to a large bowl and add whisked eggs into the mix
Then add flour, cinnamon, sea salt, and bi-carb soda to the mixture and combine
Add your choc-chips... go hard and coconut flakes etc.
And then roll the dough into balls and place on the baking trays and press the biscuits down slightly until flatten
Bake for 10-12 minutes until bottom of the biscuit is golden
Let it cool down and then enjoy!
Notes:
Biscuits can store in a cupboard for 7 days