Directions

1. 1. Preheat oven to 180ºC. Add all the ingredients except chocolate chips to a food processor or blender until smooth. Stir through the chocolate chips. The mixture should be a cookie dough consistency so you may need to adjust almond flour to make it drier or add a dash of almond milk to loosen it.
2. 2. Lightly grease a baking tray + form 15-20 small cookies from the mixture. They will not spread so allow enough room to remove once baked. Flatten slightly with a fork.
3. 3. Bake for 20 minutes until crisp on the outside. Allow to cool fully before removing from the baking tray + get stuck right in. Store in an airtight container for 7 days.