Total fat Saturated Salt Sugar Protein
15.9g 5.5g 0.15g 8.9g 3.1g1 Preheat the oven to 170ºC. Line a baking tray with
baking paper
2 In a bowl, mix together the coconut oil, coconut sugar
and vanilla extract. Add the eggs and whisk using a
blender until it looks like a gooey caramel.
3 Add the flour, bicarbonate of soda, apple cider vinegar
and salt and stir well. Mix in half the chocolate chips.
4 Using an ice cream scoop or spoon, dish up cookie-sized
servings onto the baking parchment.
5 Gently press each cookie with a fork, leaving a slight
indentation (don't press them flat). Press the remaining
chocolate chips into the top of each cookie, then bake in
the oven for 18-20 minutes.
6 Remove from the oven and leave to cool and crisp
before serving.Chunky chocolate chip cookies
By Donna Crous (www.eighty20nutrition.com) GF SF DF V
Makes 12 | Prep 20 mins | Cook 18-20 mins | Calories 178 (per cookie)115ml (4fl oz) coconut oil, melted
50g (1¾oz) coconut sugar
1 tbsp vanilla extract
2 free-range eggs
300g (10½oz) almond flour
½ tsp bicarbonate of soda
½ tsp raw apple cider vinegar
¼ tsp Himalayan salt
100g (3½oz) dark chocolate chips