100g dairy free chocolate (I used 70% Lindt), roughly chopped
Preheat oven to 175C, 325F, gas mark 3.
Line a small baking tray with greaseproof paper, or use some Lucy Bee Coconut Oil to grease the tray.
In a medium bowl, whisk together the Lucy Bee Coconut Oil, maple syrup, vanilla extract, eggs and Lucy Bee Coconut Milk.
In another bowl, stir together the Lucy Bee Coconut Flour, baking soda and Lucy Bee Himalayan Salt.
Add the dry ingredients to the wet ingredients and mix until combined and smooth.
Fold in 75g of the chocolate.The batter should be fairly thick but still moist – if it appears too dry add a little extra Lucy Bee Coconut Oil.
Tip the mixture onto the baking tray and spread evenly – it needs to be about 1inch thick. Sprinkle the remaining chocolate pieces over the mixture.
Bake for approximately 20 minutes, until the edges are golden brown. To test if it’s done, use a knife to slice into it and if comes out with a few crumbs stuck to it, then the cookies are ready. NOTE: it’s important not to overbake this recipe, otherwise the cookies lose their chewy texture. I’ve found 20 minutes exactly usually does the trick!
Leave to cool for a few minutes, then cut into squares and leave to cool on a wire rack for 10 minutes, before serving.