your oven for 10 minutes on 180°C ( 350 F ) & take 2 bakin
g trays out of the oven.
Take the large bowl of your Kenwood or Kitchen aid and place the K-paddle in. Add the sifted coconut flour, coconut milk and almond butter. Mix
well on medium speed to emulsify
eveything together. Scrape the bottom and sides of the bowl & mix
Now, add the vanilla extract,
gf baking powder,
dark chocolate chips, agave and unsweetened coconut flakes. Mix
well on medium speed until all comes together. Scrape the sides and bottom from your bowl & mix
again until all is well blend
in. Your dough is well moist, sticky and dark brown
in colour because of the almond butter.
Take a baking
tray & lay a silpat on the tray. With the help of 2 tablespoons spoon
the mixture on the silpat. Make them not too big & heap them up a bit. Leave a bit of space between each cookie. The dough will stick. I had about 11 cookies on 1 sheet and 10 cookies on the other, a bit spaced apart.
in the lower end of the oven for about 15 to 20 minutes depending of your oven.
Check out your cookies and watch them carefully to see if they don't burn.
When they are golden and ready, take the trays out of the oven with oven gloves & let them sit on the silpat for about 10 minutes before removing them on wire racks to cool
down. This will give them a lovely shine on the bottom of the cookies and also they won't fall apart so easily! Let them coo
l down completely.
Enjoy them as breakfast, as a great snack or enjoy with a good cup of tea.
MMMMMMMM,...I asure you want more then 1!