Giant Choc Chip Cookie


1/3 cup almond butter (heaped)
1 cup almond meal
1 tsp mesquite (optional)
1 tsp organic vanilla extract
¼ cup coconut sugar
1 organic, free range egg (or flax egg, if vegan)
1-2 tbsp Natural Raw C coconut water
100g quality dark chocolate, chopped
1/2 tsp sea salt

Preheat the oven to 150 degrees Celsius, fan-forced.
In a bowl, place all ingredients except the chocolate and stir until a dough forms.
Stir in the chocolate.
Spoon onto a tray lined with baking paper.
Form into a large circular shape and flatten.
Bake for about 15-20 minutes. (Bake for longer for a crispy consistency).
Cut into slices and serve.

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