Yields about 20 biscuits
GF DFO
These chewy biscuits are only lightly sweetened. If you prefer a sweeter biscuit, add some sugar to the biscuit dough as you make it.
What you need:
2 eggs
200 grams of almond butter
150 grams of almond meal or almond flour
60 mls of maple syrup
175 grams of dark or milk chocolate chips (use dairy free chocolate for dairy free biscuits)
What to do:
1. Preheat the oven to 180°C and line one or two large baking sheets with baking paper.
2. Mix all the ingredients together in a large bowl, until thoroughly combined.
3. Dollop generous tablespoonfuls (slightly overflowing tablespoonfuls) onto the baking paper, about 2.5 cms apart. With slightly damp hands (to prevent the dough sticking) roll the dollops into balls and then flatten each ball into a circle (again with a slightly damp hand – I found the dough stuck too much to a fork when I tried using a fork).
4. Place the baking tray in the middle of the preheated oven for 8 to 10 minutes, or until the biscuits are golden brown and smell delicious.
5. Remove the tray from the oven and allow the biscuits to cool on the tray for about five minutes before removing the biscuits from the tray and leaving them to cool thoroughly on a cooling rack.
6. It is unlikely that you will fit all the biscuits on to one normal-sized baking tray. If necessary, roll and flatten the biscuits and bake them in batches until they are all done. It is not a problem to re-use the same baking paper for each batch.
7. Once cool, store the biscuits in an airtight container at room temperature for up to a few days.
8. Enjoy!
Some, Some and Some 