There is an almond meal cookie in our first cookbook (The Sprouted Kitchen) which are gluten free and light while still feeling like a treat: rich but delicate, sweet but not cloying. Just the right amount of decadence. I brainstormed how I could make a sister cookie to those winners, and the only way to make them better is more chocolate, so here we are. I prefer almond flour (typically blanched) to ground almonds (almond meal) but either work in equal measure; there will just be a slight texture difference.

Method:

• In a stand mixer with paddle attachment or large mixing bowl, combine the egg, warmed coconut oil, nut butter, almond extract, and coffee. Mix well until the mixture is smooth and glossy.
• In a separate bowl, combine the almond flour, tapioca starch, cocoa powder, light brown sugar, sugar, salt, baking soda, and baking powder. Whisk to combine. Add the dry ingredients to the wet and stir to combine. Fold in the chopped chocolate, using your hands if needed, to incorporate. Put the mixture in the fridge for 30 minutes or up to overnight to chill.
• Preheat the oven to 350°F / 180°C. Line two baking sheets with baking parchment.
• With a small scoop or your hands, form the dough into small (roughly 2-tbsp-size) balls and arrange them with space to spread on the baking sheets. Bake for 9 minutes, rotating the sheets halfway through, and smacking the baking sheet on the counter out of the oven. Let them cool completely. Just believe me, the warm ones will fall apart in your hands. They must be cool to hold shape!
• The cookies will keep, covered, at room temperature, for 3 days.

Adapted from Around Our Table (Hardie Grant)