Ingredients

• 1 1/2 cups gluten free all purpose flour
• 1/2 cup raw cacao powder
• 1 tsp baking soda
• Pinch of himalayan pink salt
• 80g butter, softened
• 3/4 cup of your favourite Mayver’s Spread
• 1/2 cup coconut sugar
• 1 egg
• 2 tsp vanilla bean extract
• 3/4 white chocolate block, roughly chopped

Method

1. 1. Preheat oven to 180°C (350°F). Line a baking tray with parchment paper, set aside.
   2. In a large mixing bowl, combine flour, cacao, baking soda and salt, set aside.
   3. In the bowl of a stand mixer, cream together butter, almond spread and coconut sugar until light and fluffy.
   4. Pour in egg and vanilla, beat until well combined.
   5. Add in dry mixture, beat until just combined and all flour is mixed through.
   6. Fold through chopped white chocolate.
   7. Using your hands, form cookies, approx. the size of a golf ball.
   8. Place them on your prepared baking tray, 2 inch apart. Slightly pressing down on each cookies.
   9. Bake cookies for 8-10 minutes or until golden brown and they lift off the baking sheet.
   10. Let cookies cool on tray for 5 minutes before removing.
   11. Transfer to a wire cooling rack to cool completely.
   12. Serve and Enjoy!

Notes: Store cookies in an airtight container, in the pantry, for 1 week – 10 days.

Optional: Drizzle each cookie with melted chocolate for extra deliciousness.

This delicious recipe was provided by this month’s Taste Tester @wholesomepatisserie