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This healthier take on a classic still delivers on flavour and indulgence, but these cookies are grain free and thanks to the almonds and hemp seeds, they’re full of protein, fibre and healthy fats - so you can indulge without disrupting your blood sugar. As an added bonus, they’re rich in the minerals magnesium, calcium, iron and zinc. We’ve chosen to lightly sweeten them with mellow maple syrup, plus some dark chocolate chips – go as dark as you like, as far as sugar content goes, the darker the better! Great as an after school snack, with a cup of tea or any time you fancy them. You’ll probably find that they get gobbled up pretty quickly, but any that do hang around can be stored for a few days in an airtight container.

Ingredients – makes about 10

• 150g ground almonds

• 55g shelled hemp seeds

• 40g unsalted butter, softened

• 70g maple syrup

• ¼ tsp bicarb soda

• 2 tsp vanilla extract

• 60g dark chocolate chips (or chop up some dark chocolate)

Preheat oven to 180 degrees C. Line a baking sheet with parchment paper. Pulse almonds, hemp seeds and bicarbonate of soda together in a food processor. Add the soft butter, maple syrup and vanilla and mix until the dough comes together in a ball. Remove the blade and stir through the chocolate chips. Form into 10 balls, place on the lined baking sheet and flatten to round biscuit shapes about 1cm thick. Bake for 12-15 minutes, until golden. Leave

to cool and enjoy.