Almond chocolate chip cookies
Break the egg into a bowl and whisk thoroughly. Add butter, Hermesetas Granulated and vanilla powder and whisk together. Add the ground almonds and baking soda and mix thoroughly. Slowly pour the almond milk into the bowl, whisking all the time. Continue until all the almond milk has been added. Roughly chop the chocolate and fold into the batter. Cover the bowl with cling film and refrigerate for 20 minutes. In the meantime, preheat the oven to 175 °C. Line a baking sheet with baking paper. Divide the cookie dough into 12 and roll into balls. Place the balls onto the baking sheet, evenly spaced, and press flat.
Bake for 15-20 minutes until slightly golden.
Once baked, allow the cookies to cool on a wire rack before serving.