Ahead of biscuit week on GBBO I created this recipe for in collaboration with Holland and Barrett, all ingredients can be found in store 🙂
Chocolate and Chia Cookies
1 1/2 Cup Ground Almonds – H&B
3 Tbsp Maple Syrup – Bukwud
4 Tbsp Coconut Butter – Tiana Fairtrade Organic
4 Tbsp Chia Seeds -H&B
1 Tsp Baking Powder
1/4 Cup Almond Milk – Alpro
1 Bar of Dark Chocolate (85g) – Nomo Vegan Chocolate
Extra 1/2 Bar Chocolate for Melting – Nomo Vegan Chocolate
Preheat your oven to 350 degrees.
Place all of the ingredients in a bowl, adding the chocolate last, and stir until the mixture comes together.
Note: You can combine all ingredients in the food processor until a dough is formed, but I like to knead it by hand instead.
Take the mixture out of the bowl and knead until a dough is formed.
Place the dough onto a baking sheet and roll out with a rolling pin.
Put the rolled out dough into the freezer for 10 minutes to harden.
Once the dough is stiff, use biscuit cutters to cut circles into the dough.
Place on a baking tray and bake for 12 – 15 minutes or until the start to turn golden brown.
Meanwhile melt the extra chocolate in a glass bowl over boiling water.
Once the biscuits are completely cool drizzle chocolate.
Leaved to cool and Enjoy 🙂