Recipe details
Ingredients
125g cashew butter
55ml maple syrup
60g almond flour
50g vegan chocolate
Instructions
1. Pre heat your oven to 180 degrees and line a tray with parchment
2. Simply add your cashew butter, maple syrup and almond flour to a bowl and mix until you have a thick paste.
3. Divide your mixture into ten balls and place on your prepared tray. Lattice with a fork and press down to flatten slightly.
4. Bake for ten minutes and allow to cool.
5. Melt your chocolate and drizzle over your cookies . . . it's as easy. as. that!
Pre heat your oven to 180 degrees and line a tray with parchment. Whilst you could probably fit them all on one I always like to use two as it makes the latticing less fiddly too.
Add your cashew butter, maple syrup and almond flour to a medium sized bowl and combine. I find it easiest to almsot 'mash' with the back of a tablespoon initially, to get those ingredients combining well. Once you have your cookie dough, divide it equally into ten pieces and roll in to balls. To be extxra thorough here, I like to weigh my cookie dough, divide the weight by ten and then weigh them out precisely on your kitchen scales. It produces uniform sized cookies everytime! (these weighed in at 20g each)
Lay your cookie balls on the prepared trays and using the back of a fork, lattice them with a criss-cross effect. Bake for ten minutes.
Once your cookies are cool to the touch, melt your chocolate. Firstly break it up into small chunks and then you have two options - either melt it in 15 second bursts in the microwave, stiring each time, or set a heatproof bowl over a pan of bowl water and stir until melted. Allow to cool slightly until it thickens a little and drizzle over your cookies. You could also dip half of your cookie in to the melted chocolate and roll in chopped nuts.
