This is a straightforward cookie recipe that I often make with my kids. I like that they are gluten-free, and you can customise the amount of rice malt syrup depending on whether you are making them for yourself or your kids. I use two tablespoons of rice malt syrup for my kids, but feel free to use a little less. Also, they are quick to make and not messy, so they are great to make with the kids. We often make them and save them for later in the week. They are a great alternative to sweet processed cookies from the supermarket :)

Ingredients

• 4 tbsp extra virgin olive oil

• 2 tbsp rice malt syrup

• 1 tsp vanilla extract

• 1 tbsp unsweetened shredded coconut - fine

• 1 ¼ cups almond flour

• A hand full of dark chocolate chips

Preparation

• Turn the oven on at 170 C (340 F). Line with baking paper a large size oven tray.

• In a medium-sized bowl, add the oil, rice malt syrup, vanilla, and coconut in a medium-sized bowl nut and mix well.

• Next, add the almond flour and combine until it forms a dough. I do it by hand, but you can also use a mixer.

• With your hands, shape eight small balls and flatten them on the baking tray. Decorate with a few choco-chips on each cookie.

• Bake for 15 minutes. Remove from the tray and let them cool down completely on a baking rack before serving. You can save these cookies in an airtight container and hide them in your kitchen cabinet for later in the week.