CINNAMON, RAISIN AND DARK CHOCOLATE COOKIES.

This recipe uses ground almonds which create a richer, grainier texture – different to plain flour. This adaptation of the Helmsley Helmsley recipe is also gluten free! 

INGREDIENTS.

-250g ground almonds

-1tsp bicarbonate of soda

-2tsp ground cinnamon

-4tbsp butter or coconut oil

-2tsp vanilla extract

-2tbsp maple syrup

-50g raisins

-50g dark chocolate (crushed)

METHOD.

Preheat the over to 180°.

Combine the ground almond, bicarbonate of soda and cinnamon.Then add the remaining ingredients.

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Roll the mixture into walnut sized balls and squash slightly with the back of a teaspoon. Cook on a baking tray covered in greaseproof paper for roughly 10 minutes depending on how gooey you prefer them to be! Leave to stand until cool.

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