For a dozen mini cookies
-1 ¼ cup almond flour
-⅓ cup rice flour
-1 teaspoon of baking powder
-¼ spoon of baking soda
-¼ cup date sugar (can be replaced with maple syrup)
-¼ cup liquid tahini (can be replaced with white almond puree)
-4 tablespoons of liquid coconut oil already melted (can be replaced with olive oil)
-¼ cup almond milk
-½ bar of Pecan Tonka Carrés Sauvages chocolate, chopped into pieces
-1 handful of chopped almonds (you can pre-roast them for more flavor)
-1 pinch of salt
Preheat the oven to 180°C fan-forced.
Mix together all the dry ingredients.
Add the date sugar, tahini, coconut oil, almond milk and salt and stir until combined.
Incorporate the chopped almonds and chocolate, distributing well so that there are some in each cookie.
Form 12-13 small balls and place them on the baking paper by pressing on them, flattening each one slightly with your hands.
Bake for 10-12 minutes until the cookies are lightly browned.
Let them cool and enjoy.
You can keep them for a few days in a closed container at room temperature.
Photo and recipe credit: Magdalena Flaga