These lovely biscuits are dedicated to my sweet tooth.

It's not often I get a visit from her these days, but when she does pop by for a visit.....holy smoke!

Not one to enter a door elegantly, she will stumble her way through, tripping over anything and everything that is in her way, and when the door closes behind her, I exhale.

On her latest visit, I found this recipe......

Almond Choc-Chip Cookies

(original recipe from The Whole Pantry by Belle Gibson)

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Makes 10 cookies

1 1/2 cups (225g) almond meal | 2 1/2 tbsp coconut oil, melted | 1/4 cup (40g) cacao nibs | 2 tbsp rice malt syrup (or use raw honey or pure maple syrup) | 1 tsp pure vanilla extract | pinch of sea salt | 1/4 tsp baking powder

1. Preheat oven to 170C (340F).
2. Combine all ingredients in a bowl and mix thoroughly.
3. Form balls (about 1 tbsp in size) from the dough and place onto a lined baking tray, pressing down, and bake for approximately 10-13 minutes until slightly golden.
4. Leave to cool completely, as they will be too fragile to pick up when still warm.

These biscuits made me sing.  

They're crumbly in texture with a slightly sweet/caramel flavour coming from the wonderful coconut oil and rice malt syrup, which pairs perfectly with a hot cup of tea.  

They also can be whipped up in a matter of moments.

They'll keep for up to 5 days in an air-tight container, but if you're anything like me....they won't last that long!