Pre-heat the oven to 180C/350F.

Roughly chop the chocolate, and set aside.

In a large bowl, mix together the almond flour, bicarbonate of soda and salt.

In a separate bowl, whisk together the oil, sweetener and vanilla extract.

Add the wet ingredients to the dry ones, and mix together. Next, fold in the chocolate.

Form the batter into balls and then space evenly on two baking trays lined with baking parchment, flattening each one slightly. Bake for approximately 8 to 10 minutes, or until the edges turn golden and the tops just start to turn a light golden colour.

Then remove from the oven and allow to cool on a baking tray. They will firm up as they cool.

Andy’s Sugar Safe® Tips

If you prefer thinner cookies, you may want to reduce the almond flour to 2 and 1/2 cups. Serve these cookies with a cup of your favourite green tea, or take them with you while on the run for a low GI snack.

Keep in mind that both maple syrup and honey contain fructose. As such, these should be consumed in moderation as an occasional treat. Research has shown that an excess of fructose can be harmful to your health. A useful tip is to keep your daily fructose consumption below 25g. You can read more about how and why here.