Ingredients (makes approx. 20 cookies):
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 100 g dark chocolate chips
- 100 ml warm water
- 1 tablespoon ground chia seeds
- 250 g almond flour
- 100 g soft brown sugar
- 80 g chopped almonds
- 50 ml maple syrup
- 100 ml almond or avocado oil
- 6 tablespoons rice starch
- 1/2 teaspoon fine salt
In a large bowl, whisk together the dry ingredients: baking powder, baking soda, chocolate chips, chia seeds, almonds, almond flour, rice starch and salt.
In a separate large bowl, whisk the sugar and maple syrup briskly with the oil and warm water until smooth and incorporated, about 2 minutes.
Add the flour mixture to the sugar mixture, and then stir with a wooden spoon or a rubber spatula until just combined and no flour is visible. Do not overmix.
Cover with plastic wrap. Refrigerate the dough for at least 12 hours and up to 24 hours (This is very important!)
Preheat the oven to 180°C (350ºF). Line two rimmed sheet pans with parchment paper. Remove dough from the refrigerator and use a spoon to portion dough into small mounds.
Bake for 12 to 15 minutes, or until the edges are just golden. Do not overbake.
Let cool completely before serving