Coconut Almond and Chocolate Cookies

prep: 15 mins / cook: 10 mins / inactive: 0 mins / total: 25 mins / quantity: 12 cookies

Ingredients

Instructions

1. Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6 and line a large tray with baking parchment or a silicon mat
2. In a large bowl put the flour, ground almonds, nutmeg and baking powder and stir together
3. In a smaller bowl or jug whisk together the almond butter, maple syrup, almond milk and vanilla until smooth
4. Add the wet ingredients to the dry and mix to form a soft dough
5. Tip out of your bowl and form into a long sausage – roughly 20 cm / 8 inches long
6. Cut equally into 4 then cut each ¼ into 3 segments to make 12 pieces in total
7. Roll each segment into a ball, flatten in the palm of your hand then put onto your baking tray, spacing evenly apart – they do spread when cooking so don’t crowd the tray, use 2 trays if necessary
8. Bake for 10 minutes – they will still be a little soft but they firm up on cooling
9. Leave to cool for around 30 minutes
10. While they’re cooling melt the chocolate in a microwave or over a bain-marie (break the chocolate into a bowl and set over a saucepan of barely simmering water)
11. Dip half a cookie in the chocolate and return to the tray
12. After every few cookies sprinkle each one with a good pinch of desiccated coconut
13. Once they’re all dipped put the tray in the fridge for 10 minutes to set the chocolate
14. Store in an airtight container. As with all cookies they’re best eaten fresh but they do keep pretty well for a couple of days (if they ever manage to last that long!)

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