1/2 c Power Fuel NuttZo
2 T of coconut oil, melted and cooled
2 T of maple syrup
1 tsp of vanilla
3/4 c of almond flour/meal
1/4 c of cacao
1 T of chai spice mix
Or 2 tsp ground cinnamon – 1/2 tsp ground ginger – 1/4 tsp each of nutmeg, cardamom, cloves & a pinch of black pepper.
1/4 cup of monk fruit sweetener or coconut sugar
1 tsp of baking soda
1/2–1 tsp of instant espresso – optional to help enhance the richness of the chocolate
Dark chocolate – chips or chopped – measure with your heart
1 pinch of salt
Place egg, Power Fuel NuttZo, coconut oil, maple syrup and vanilla into a bowl and stir until smooth, creamy and well combined.
Add almond flour, cacao, instant espresso (if using), baking powder, baking soda, spices and salt and stir to combine.
Fold in your chocolate, if using. Now comes the hard part – place your cookie dough in the fridge for 30 minutes to chill (or freezer for 10-15) DO NOT SKIP THIS STEP this is what helps your cookies maintain their shape and ensures they get that dreamy, fudgy, chewy, brookie texture!
Note – You can chill for longer then 30 minutes, you can even mix it up and leave overnight if you like.
Once your dough has chilled – and you’re ready to bake –
Preheat your oven to 175’C / 350’F line a baking tray with baking/parchment paper and set aside.
Use a cookie scoop or spoon to portion out your dough and roll into desired shape and size.
Note – they should not spread much so shape them roughly how you want to eat them.
Bake for smaller cookies for 6-8 minutes – larger cookies for 8-10
DO NOT OVERBAKE – they will still be slightly soft, that’s what you want – set them aside for 2-3 minutes to cool – they will now be nice and chewy.