METHOD

1. Preheat the oven to 170°C.
2. In a medium bowl, sift together almond meal, powdered sweetener, gluten-free flour, and cocoa.
3. Add cold unsalted butter and vanilla. Mix between fingers until the mixture resembles coarse crumbs and later a dough.
4. Toss through flaked almonds, and shape the dough into a large flat round disc. If the dough is sticky, place in the fridge for 15 minutes before rolling out.
5. Using a rolling pin, roll though dough out to about 1 cm thick. Do this on top of a sheet of baking paper to prevent sticking.
6. Sprinkle the remaining flaked almonds and sea salt over the rolled dough, gently pressing down to embed them.
7. Slice the dough like a pizza, into 8 cookies. If the dough is too soft to separate the cookies or slice, place in the fridge for 15 minutes.
8. Gently place the cookies on the lined baking tray, ensuring there is a gap between each.
9. Bake in the preheated oven for 9-10 minutes or until the edges are just golden brown. Allow to cool completely and enjoy.

Notes

• For the best results, use the Bob’s Red Mill 1:1 GF Baking Flour
• This recipe uses a Dutch processed baking cocoa, as opposed to cacao which is normally in my recipes. Both work, but my preference is a good baking cocoa, I love Rodelle.