Guys. These are the easiest, quickest, most delicious vegan and gluten free cookies. I swear.

Prep Time: 5 minutes Cook Time: 10-15 minutes Serves: 10 cookies

Ingredients:

• 1 cup almond meal

• 1/4 cup coconut flour

• 1/4 cup coconut sugar

• 1/2 tsp baking powder

• 1-2 tsp ground cinnamon (to taste)

• 2 tbsp extra virgin coconut oil

• 2 tsp pure vanila extract

• 1/4 cup maple syrup

• 1 flax egg (1 tbsp ground flax seed mixed with 2 tbsp water and set for 2 -5 minutes)

• 1-2 tbsp almond milk (depending on consistency of the mixture)

• Vegan chocolate block chopped into chunks

Method:

1. Preheat the oven to 180 degrees celsius and line a flat baking tray with baking paper.

2. In a large mixing bowl, add ingredients from almond meal through to ground cinnamon and mix until combined.

3. Next, add the rest of the ingredients except for the chocolate chunks and mix thoroughly until combined and a little tacky. The mixture should hold shape when pushed together.

4. The best part - adding the chocolate chunks and stirring through to finish off.

5. Using a normal dessert spoon (or a cookie scoop if you’ve got one) get a scoop of the mixture and roll into a ball with your hands. Place each ball of dough onto the baking tray and press down lightly to flatten into cookie shapes.

6. This mixture makes roughly 10 cookies depending on the size so multiply the ingredients if you’d like to make bigger batches!

7. Chuck in oven until for about 10-15 minutes, until they are lightly golden brown. Take them and let them cool for 20-30 minutes (or just eat them warm, it’s up to you!).