Fudgy and delicious, these almond butter chocolate chip cookies are full of great, guilt-free ingredients.
They’re studded with bursts of delicious chocolate drops and high in protein thanks to the almond butter and hemp protein powder for an indulgent yet healthy cookie. If you don’t have any chia seeds on hand, you can use milled flax seeds instead.
Makes approximately 24 cookies
- 1 tbsp organic dark chia seeds
- 3 tbsp warm water
- 100g organic coconut sugar
- 175g organic 67% chocolate drops
- 250g roasted almond butter
- 1 tsp bicarbonate of soda
- 1 tbsp Hemp Pro Max
-Preheat your oven to 180C/350F and line a baking sheet with parchment paper.
-In a small bowl, mix together the chia seeds and warm water. Stir well, then aside for ten minutes, until the mixture has gelled up, then transfer to a bigger bowl. Add the remaining ingredients to the bowl and mix very well until completely combined. Roll the mixture into 24 small balls, space them out evenly on the baking sheet, then gently flatten each ball.
-Bake the cookies for 10-12 minutes, until golden.
-Let cool for at least an hour before enjoying! These cookies freeze very well in an airtight container and will keep frozen for up to 2 months.