Bethany's Vegan Kitchen

These cookies are golden brown on the outside, soft and chewy on the inside, with a lovely almond and chocolate flavour. There’s so much dairy free chocolate out there, feel free to use what you prefer. Personally I used Bournville, as I like the flavour, it’s not expensive and is pretty ubiquitous

Yield; Six cookies (345kcal per cookie) Cook time; 8-10 minutes

You’ll need;

1. 100g/3.5oz plain flour
2. 150g/5oz almond butter
3. 90g/3oz maple syrup
4. 90g/3oz chocolate
5. A pinch of salt

Method;

• If your chocolate is in bar form, chop it into small pieces. Then mix all five ingredients together into a mixing bowl until well combined
• At this point, the dough should stick together, but not stick to your hands, if it does either refrigerate it or add a little more flour
• Split the cookie dough into six equal sized pieces and roll into balls. Place each ball onto a lined baking tray, then press down to flatten to cookies. Refrigerate the cookies for five to ten minutes before baking
• Bake at 180ºC/160ºC fan assisted/350ºF for 8-10 minutes, or until they start to turn slightly golden brown
• Once they’re done, remove from the oven and leave to cool for five minutes before transferring to a cooling tray. If you try to put them on a cooling tray as soon as they come out of the oven, they’ll fall apart