METHOD

1. Preheat the oven to 180°C and line a baking tray with baking paper.
2. In a small bowl, make a “flax egg” by combining the flaxseed with 30ml of water. Leave to sit for a minute or too to become gloopy.
3. In a large bowl combine the almond butter, baking powder, salt, cinnamon and monk fruit. Stir in the flax egg and form into a dough (this is best done by hand).
4. Mix in the chocolate chunks.
5. Shape into cookies and place on the baking tray. Bake for 13-15 minutes. Remove from the oven and leave to cool completely before removing from the tray (they will be very soft straight out of the oven).

Notes

• Erythritol is a sugar alcohol that forms the base of many granular “sugar free sweeteners”.
• Pure monk fruit powder is another sugar-free option, not to be confused with “monk fruit sweetener”. These ingredients are used in very different ways in recipes.
• The use of erythritol and pure monk fruit powder in this recipe is what makes it low-carb and/or keto friendly. If this is not a worry for you, the best substitution is coconut sugar which can be used in the same quantity as erythritol based sweetener. Please know that the use of coconut sugar takes away the sugar-free status of this recipe and may alter the colour of the finished product.
• Read more about these sweeteners here, including my product recommendations. If you are unsure what to use, read more about sugar and my philosophy here.
• This recipe works with any nut butter.