120g coconut oil, melted
4 Tbsp hot water
3/4 cup Chelsea Soft Brown Sugar (160g)
1 Tbsp Chelsea Golden Syrup or Chelsea Organic Agave Syrup
1/2 tsp vanilla essence
1 1/2 cups Edmonds Gluten Free Plain Flour
2 tsp Edmonds Baking Powder
1 cup desiccated coconut
1/2 cup ground almonds
1/2 cup vegan dark chocolate chips

Preheat oven to 180˚C bake.
Line 2 oven trays with baking paper.

Mix coconut oil, water, Chelsea Soft Brown Sugar, Chelsea Golden Syrup or Chelsea Organic Agave Syrup and vanilla together.
Add Edmonds Gluten Free Plain Flour, Edmonds Baking Powder, coconut, ground almonds and chocolate chips. Mix until well combined. Roll tablespoons of cookie dough into balls, flatten slightly on your palm and place on prepared trays.
Bake for 12 minutes. Remove trays from oven and place trays on wire racks until cookies have cooled completely.