Ingredients:
137g ground almonds/almond flour (add more if mixture is too wet when making into dough)
30g chopped dark chocolate
40g shredded unsweetened coconut
1/2 tsp baking powder
1/4 tsp salt
73g dark muscovado sugar (natural, unrefined cane sugar) or coconut sugar
1 large egg
45g melted coconut oil
1/2tsp vanilla extract
Method:
1. In a large mixing bowl, stir together almond flour, dark chocolate chips, coconut, baking powder, salt and sugar.
2. In a separate bowl, beat egg using a whisk or large fork until uniform in color and slightly foamy.
3. Whisk in the coconut oil and vanilla, then add to dry ingredients and mix until just combined.
4. Chill in the fridge for 15-30 minutes.
5. Preheat oven to 190 C and grease a baking tray or line with parchment paper.
6. Shape dough into 1-inch discs and place on the prepared baking sheet. Make sure the cookies are pressed down with a fork or hands because they don't spread out much.
7. Bake until edges begin to brown, 8-12 minutes.
8. Remove from oven and let cool completely before serving.
