BISCUIT HEAVEN

Nut butter chocolate chip cookies

MAKES ABOUT 10

5 tbsp coconut oil, melted
100g (3½oz) coconut sugar (or demerara sugar)
150g (5½oz) plain flour (we use a gluten-free flour)
1 tsp baking powder
50-100g (1¾-3½oz) dark chocolate (we like 70% cocoa solids), chopped
5 tbsp almond or oat milk
2 tbsp almond butter or any other nut butter (we also love cashew or peanut butter)
a pinch of salt

1 Preheat the oven to 190°C/Gas Mark 5. Line a large baking tray with baking parchment.

2 Place the coconut oil in a bowl and mix in the sugar, flour, baking powder and dark chocolate. Add the almond milk, almond butter and salt, then mix well until the mixture comes together.

3 The mix may look crumbly, but it should stick together when pressed in your hands. Use a tablespoon of mixture for each cookie, pressing the mix firmly together and shaping it into a ball.

4 Place the cookies onto the lined tray and bake for 12 minutes. They need quite a lot of space between them as they might spread as they bake. When they come out of the oven, they’ll still be a little soft, which is exactly what you want. Leave them to cool on the tray and they’ll finish setting. Store in an airtight container for up to a week.

Palmiers

MAKES 20

2 tbsp unsalted butter, melted
½ tsp vanilla extract
100g (3½oz) caster sugar
60g (2oz) icing sugar
1 sheet frozen puff pastry, about 225g (8oz), thawed
1 free-range egg, beaten with 1 tbsp water

1 Preheat the oven to 190°C/Gas Mark 5 and line two baking trays with parchment paper.

In a small bowl, stir together the butter and