makes about 16
1 ½ tbsp chia seeds
3 ¾ tbsp water
150g ground almonds
40g coconut flour
170g almond butter
100g coconut oil
2 tsp baking powder
1 tbsp vanilla extract
Pinch of salt
85g of cocoa nibs
Mix the chia seeds with the water and leave to soak for 5-10 minutes until the seeds have absorbed all the water.
Put all ingredients into a food processor apart from the cocoa nibs and mix until well combined. Mix in the cocoa nibs with a wooden spoon.
Use an ice cream scoop to measure out balls of cookie dough, placing them on a baking tray lined with greaseproof paper and flattening them out with your
hands into cookie shapes. Put the tray in the refrigerator until they are completely set and cold.
Preheat the oven to 180 degrees C, Gas Mark 4. Bake the chilled cookies for 15 minutes until golden. They will harden as they cool. Allow the cookies to sit for 5 minutes before transferring them to a cooling rack to completely cool.
Farmacy, 74-76 Westbourne Grove, London W2 5SH, farmacylondon.com