Hands up if you love biscuits. I do.
I am always on the search for the perfect chocolate chip cookie; immediately drawn to anything containing browned butter or recipes that promise the perfect texture, crunch or chewiness. One-bowl preferable, resting the dough is a bonus – although it tests my patience I have learnt that this improves the end result infinitely – but even if the original recipe skips this steps I tend to test it.
This recipe is inspired by one I found at Hemsley and Hemsley. It looked promising. Containing nut butter, maple syrup and with tales of a shortbread-like texture, but with added crunch and flavour from the nut butter and almond flour.
So I swapped in what I had on hand, and this is the result. A delicate, crisp and rich cookie that manages to be light but packed full of texture and taste. Try it.
You will need:
- 1 tbsp coconut oil, room temperature
- 8 tbsp chunky almond butter (roasted and salted is my favourite and what I use)
- 2 tbsp pure maple syrup
- 1/3 tsp bicarbonate of soda
- 1/3 tsp sea salt
- 1/4 tsp ground cinnamon
- 1 tsp vanilla paste
- 80g ground almonds
- 20g rice flour
- 50g dark chocolate chips
- 2-3 tbsp milk of choice
In a bowl, use a fork and mash together the coconut oil, almond butter and maple syrup. Add the dry ingredients and mix until it forms a ball that holds together. Mine was a bit crumbly so I added 3 tbsp nut milk – you may not need this much.
Take a sheet of clingfilm and place the dough on this. Shape into a log approx 3cm diameter, then roll up tightly until completely covered in clingfilm.
Put in fridge for at least 1 hour or overnight – I find this gives better texture and flavour.
When ready to bake, preheat the oven to 160 degrees fan and line a baking tray with parchment paper. Unroll your log onto a chopping board, then with a sharp knife slice discs roughly 7mm height and place on baking tray. Continue until you have used all the dough – or have as many cookies as you want (the rest of the dough can be wrapped in clingfilm and kept in the freezer for 3-4 weeks).
Bake for approx 12 minutes until edges just start going golden. Let cool before eating.