Directions

1. Step 1

   Preheat oven to 140°C.

2. Step 2

   Place roasted almonds, desiccated coconut, flour, salt and cinnamon into a food processor and blitz until a fine crumb forms.

3. Step 3

   Transfer to a bowl and add melted coconut oil and maple syrup. Massage together with your hands and press a clump together to see if it compacts; if it doesn’t, add a touch more maple syrup or coconut oil.

4. Step 4

   Roughly chop up vegan chocolate, sprinkle into cookie mix and combine.

5. Step 5

   Scrape dough onto a sheet of baking paper and spread out a little with your fingers. Place another baking sheet on top and use a rolling pin to roll & compact, keeping it at about 1/2 cm thickness.

6. Step 6

   Use a cookie cutter (around 4 cm diameter) to cut out cookies. Leave for a few minutes to allow the coconut oil to set. Carefully pick them up with a pallet knife and place on the baking tray.

7. Step 7

   Bake for 15 minutes, then allow to cool at room temperature on tray.

8. Step 8

   Enjoy immediately, and store leftovers in an airtight container in the fridge.