Double choc fudge cookies

I’m a bit of a self-proclaimed cookie queen and with a chewy texture and brownie-like flavour, these double choc fudge cookies are an instant favourite.

Makes 12 cookies

Ingredients:
- 1/2 cup almond cream (you can sub. almond butter or cashew butter, but may need to add more depending on the consistency of the nut butter)
- 3/4 cup brown sugar
- 1 tsp vanilla extract
- 1 flax egg (1 tbsp flaxmeal mixed with 3 tbsp water and left to sit for 1 minute)
- 3/4 cup gluten-free plain flour
- 1/3 cup cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 tbsp maple syrup
- 2/3 cup vegan choc chips

Method:
1. Preheat the oven to 180 degrees celsius, fan forced and line a baking tray with baking paper
2. In a large mixing bowl, combine almond cream, brown sugar, vanilla extract, flax egg and maple syrup until smooth. then, add plain flour, cocoa powder, baking powder and salt and mix well.
3. Add choc-chips, fold dough together and then split into 5 even parts.
4. Roll the 5 even parts into 5 balls, press them onto the baking tray and then place in the oven to bake for 16-19 minutes.
5. Remove cookies from the oven, but leave them on the baking tray to cool before serving.
6. Enjoy!