Flour-less Chocolate Chip Cookies Serves: 15 Preparation time: 10 minutes Baking time: 20 minutes Cooling time: 1 hour Ingredients 1/2 cup coarse almonds 1/2 cup coarse pumpkin seeds 1/2 cup chocolate chips 2 tsp coarse flax seeds 1 tbsp granulated sugar 1 1/2 tbsp honey 1 - 1 1/2 tbsp milk 1/2 tsp baking soda Method Mix in all the ingredients, except the baking powder and baking soda. Once mixed in, add the baking powder and baking soda and give it a good stir. Don't over-mix. Gather the whole thing together like dough and wrap it with cling film. Refrigerate it for an hour. Take the dough out once the time is up and make small balls out of it. Preheat the oven to 150° C. Place the balls on the baking sheet and flatten them with the backside of a spoon. Bake the cookies for 15-20 minutes. Every oven is different, so keep an eye on the cookies. Once done on one side, you can turn them over and continue baking for about 5-7 minutes. The cookies will be slightly soft when you take them out, but they will turn crispy once they cool down. The cookies stay well for 10 to 15 days at room temperature in an airtight container.