Double Chocolate Chip Cookies

Serves: 8 large cookies

Prep Time: approx. 10 minutes

Cook Time: 8 minutes

Ingredients

43g Caster Sugar

112g Soft Light Brown Sugar

4g Salt

20g Almond Slivers

20g Hazelnut Slivers

125g Dark Chocolate Chips

205g Plain Flour

20g Cocoa Powder

½ tsp Bicarbonate of Soda

65g Coconut Oil

72g Almond Butter

100g Golden Syrup

40g Water

Instructions

Combine the ingredients

Preheat the oven to 180°C. Pour the caster sugar, soft light brown sugar, flour, almond and hazelnut pieces, salt, and chocolate chips into a large bowl.

Mix the almond butter, oil, water, and golden syrup together and add to the bowl. Mix together with a wooden spoon and then bring the dough together using your hands.

Bake

Line a baking tray with greaseproof paper. Split your dough into 8 golf ball sized balls and flatten slightly with the palm of your hand.

Bake for 8 minutes or until the edges of the cookie feel firm but the centre is still soft. Leave to cool for 15 minutes. Enjoy!

Top tip: Make a double recipe and freeze half of the dough balls for a quick cookie fix later on!