Half Half Cookies

Serves makes 14-16 cookies

Time 2 hours 15 minutes

Ingredients

4 tbsp (80g) butter, melted 

3 tbsp maple syrup 

1 tsp vanilla extract 

Pinch salt 

1½ cups blanched almond meal 

2 tbsp coconut flour 

2 tbsp raw cacao powder 

140g chopped dark chocolate, choc chip size 

2 tbsp raw cacao powder 

Method

Heat oven to 170°C and line a large baking tray with greaseproof paper.

Add melted butter to a mixing bowl, then add maple syrup and vanilla extract and whisk until creamy. Add salt, almond meal and coconut flour and mix to form the dough. Split the dough into 3 pieces.

Place 2 pieces for the vanilla half in a separate bowl, add 40g chopped chocolate to the vanilla dough and bring the dough together using a spatula to spread the chocolate evenly throughout.

Roll into a ball and place in the fridge. Add the cacao powder and remaining 90g chocolate to the rest of the cookie dough and bring together with a spatula. Place in fridge for 10 minutes or so to firm up.

Once both have set, measure tablespoon portions of each dough and place on a tray.

Bring together one of each ball (one vanilla and one chocolate) and roll together. There should be a clear definition between the dark and the white. Gently press down with your fingertips and place on a tray.

Repeat with remaining dough, leaving 3-4 cm between each cookie. Bake in the oven for 14-16 minutes or until just golden around the edges. Cool completely on the tray and enjoy. Store in an airtight container for up to 1 week.