- 1/2 cup almond meal
- 3/4 cup almond butter
- 1 egg
- 2/3 cup brown sugar
- 1tsp bi-carb soda
- 1tsp vanilla essence.
- 1/3 cup choc chips
- Pinch of salt
1. Pre-heat oven time 180 degrees, and line two baking trays with baking paper.
2. In a bowl combine almond meal, almond butter, egg, cup brown sugar, bi-carb soda and vanilla essence.
3. Stir through chocolate chips and roll into 12-16 cookie balls. Place cookie balls onto baking trays, spacing them out across the two trays as they do spread a lot during cooking.
4. Bake for 10 minutes and then allow to cool completely before lifting from the baking tray. They are best fresh, but keep in an air tight container for up to a week.