Double Choc Almond & Wattleseed Cookies

Ingredients

• 2 cups blanched almond meal
• 3 tbsp cocoa powder
• 1 tbsp wattleseed
• 1 tsp ground cinnamon
• a pinch of himalayan salt
• 2 tbsp almond butter
• 4 tbsp maple syrup
• 1 tsp vanilla extract
• 50g chopped dark chocolate or chocolate chips

Directions

Preheat oven to 175C. Mix your dry ingredients. Then add the wet ones and mix well with your hands until you have a gooey dough. Add your chocolate and mix well. Roll mixture into balls then flatten into desired cookie shape as they won’t change shape in the oven. Bake on lined baking sheet for 14 mins then allow to cool on tray before placing on wire rack to fully cool down.