Perfect chocolate chip oatmeal and almond cookies that are incredibly moreish and very comforting. On the outside they are crumbly and on the inside soft and chocolaty with a touch of nuttiness from the almond flour and almond milk and with an undertone of sweet maple syrup and cinnamon.
1. Preheat the oven to 170C. In a large bowl beat the egg. Add the vanilla extract, melted butter, honey, almond milk and sugar. With a hand whisk mix all ingredients together.
2. In a separate bowl combine the oats, almond flour, baking soda, baking powder and cinnamon and chocolate chips. Slowly pour the wet ingredients into the dry and use a spoon to bring everything together.
3.Use your hands or a spoon to roll the dough into 12 cookies and place on a baking tray with parchment paper, flatten them down to shape. Bake for 30-25 minutes or until the edges have turned golden. Once done transfer to a cooling rack and leave to cool completely.
12 servings