Ingredients
- 50 ml of maple syrup
- 1 tsp of cinnamon, optional
- 3 tbsp of coconut oil, melted
- 100 g of cashew butter
- 100 g of ground almonds
- 40 g of coconut sugar
- 100 g of wholemeal flour
- 60 g of dark chocolate
Method
Step 1
Preheat oven to 190ºC/170ºC fan/gas 5 and line a baking tray with baking paper. Put all the ingredients in a bowl, apart from the chocolate, mix and knead the dough for a few mins so it sticks together. The dough should be a little sticky to touch and textured, but not really wet. If your dough is a little dry, add 1tbsp more cashew butter.Step 2
Space out heaped tbsps of dough on the tray. Press down with your hands to make cookie shapes (these won’t spread further during baking). If they crack a little when shaping, squidge the dough back together, no need to be gentle.Step 3
Bake for 10-15 mins until golden and smelling biscuity. Leave to cool on the tray.Step 4
Melt the chocolate and drizzle over the cooled biscuits. Leave to set and enjoy!