Almond and Chocolate Chip Cookies
Allergy Egg Dietary Gluten Free Serve Cold
Servings: 12
Ingredients
- 85 g Flora Buttery
- 80 g Dark Soft Brown Sugar
- 1 teaspoon Vanilla Extract
- 1 Large Egg
- 90 g Almonds pulsed in a food processor till you have ground almonds. You don't need to blanch the almonds unless you want perfectly pale cookies!
- 1/4 teaspoon Bicarbonate of soda
- 1/4 teaspoon Sea Salt
- 125 g Chocolate Chips I used a mixture of white and dark chocolate
Instructions
- Preheat the oven to 200c.
- Cream together the Flora and brown sugar. Add in the egg and vanilla and beat well
- Mix the bicarbonate of soda and salt into the almond meal, then add that into the batter bit by bit till you have a 'dropping' consistency
- Fold through the chocolate chips
- Line a large baking tray with silicone paper. Drop dessertspoon blobs of the cookie mixture onto the tray, spacing them out with at least two inches between each cookie. You are aiming for 10 to 12 cookies. If necessary bake in batches or use two trays !
- Bake in the oven for 10 minutes or till the edges darken slightly.
- Remove from the oven and allow to cool for 5 minutes on the tray before moving to a cooling rack
- These are best eaten quickly or frozen - just take one out of the freezer an hour before you want a treat