Ingredients
Units
Scale
- 60 g butter
- 1 egg
- 150 g rapadura sugar or maple syrup
- 200 g self-raising flour
- 70 g almond flour
- 1 tbsp vanilla
Topping:
- 100 g dark chocolate (broken into chunks)
- 2 tbsp flaked almonds
Instructions
- STEP 1: Pop your oven on to 180 and grease a round baking dish. Mine is about 25cm wide.
- STEP 2: Cream the butter with the sugar for 2-mins or until it lightens in colour. Add the egg and blend for a further 30 seconds.
- STEP 3: Now add in the remaining ingredients and stir it for 30 seconds. I like to add 3/4 of the chocolate at the end for 10-seconds so it goes through the cookie mix.
- STEP 4: Pop the remaining chocolate on top of the flaked almonds and lightly press them into the mixture. Into the oven that goes for 25-mins for it be nearly set in the middle, or 15-mins to have it lovely and gooey in the middle.
- STEP 5: Let it cool slightly before using a spoon to eat it. Or let it cool completely and chop it like a pizza.
Notes
Allergies:
Dairy-free: Use coconut oil; it will be a drier crumb, so don’t overcook it.
Wheat-free: Use a GF flour pre-mix.
Nut-free: Sub for more flour or grind some sunflower seeds.
Egg-free: Use 1 ground chia egg in it’s place.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
