Pico Choc Chip Crunch Cookies

Vegan

PREP: 10 Mins
COOK: 15 Mins

These Choc Chip cookies are the perfect option if you don’t particularly have a sweet tooth! Full of crunch and texture, these pair nicely with an afternoon cup of tea.

Ingredients:

• Pico Hazelnut Block (6 squares)
• 1 1/2 cups OWN Wholemeal Spelt Flour
• 1/3 cup OWN coconut sugar
• 1/4 cup shredded coconut
• 1/4 cup almonds (chopped)
• 1/2 cup melted coconut oil
• 1 tsp salt
• 1 tsp baking powder

Method:

1. Preheat oven to 190 degrees and line a baking tray with baking paper
2. Add all ingredients except Pico Chocolate to a bowl and combine
3. Form cookie balls and press down with a piece of Pio chocolate into the centre
4. Place in oven and cook for 12-15 minutes or until browned
5. Remove from oven and allow to cool on tray. (This is important as the cookies need to set before being moved from the tray.)
6. Enjoy!

Recipe by Emily Smith
@emjoysmith_