These chocolate almond butter cookies are goey and delicious, with crunch throughout from the almonds. They taste incredible with fresh raspberries.
Weigh out ingredients.
Preheat oven to 180 degrees C.
Mix your cocoa powder and oat flour together.
Mix your nut butter & maple syrup into the flour mix.
Add the almond milk to loosen the mix slightly.
Finish with stiring in your chopped almonds.
Bake in the oven for 10 minutes.
Remove and enjoy.
Melt 100g dairy free chocolate, and dip your cookies in-coat half the cookie!
Chop 20g almonds and sprinkle over the top. For a really delicious finish eat with fresh raspberries.