So here they are. I used a recipe adapted from Elana’s Pantry (original here).
2 1/2 cups ground almonds
1/2 teaspoon salt
1/2 teaspoon bicarbonate of soda
1/2 cup sunflower or rapeseed oil
1 tablespoon vanilla extract
1/3 cup caster sugar
2 tablespoons soya milk (or milk)
70g dark chocolate chips or finely chopped chocolate
Preheat the oven to 180C/160C fan/GM 4. Grease a baking tray lightly or line with greaseproof paper.
Combine the ground almonds, salt, bicarbonate of soda and sugar together thoroughly. Combine the oil, vanilla extract and soya milk. Add the wet ingredients to the dry ingredients and mix well until the dough comes away from the sides of the bowl.
Take pieces of mixture and roll into 1 inch balls using your hands. Put balls onto the baking tray and flatten each one lightly. Leave a 1 inch gap between cookies.
Bake on the middle shelf for 7-10 minutes. The colour will stay pale, not golden, when cooked. Leave cookies on the baking tray to cool, then remove to wire rack to get cold completely.
These gorgeous cookies are gluten free, dairy/egg free and vegan.