Almond, raspberry and choc cookies

Ingredients:
1 cup almond meal
3/4 cup GF oats (I use @gfoats)
1 x egg
1/2 cup coconut sugar
50g of butter, melted
2 tbsp almond butter
1/2 block of @pana_organic almond and raspberry chocolate, chopped
a pinch of salt
1/2 tsp baking powder

Method:
1. Preheat oven to 170°C. Line a baking tray with baking paper.
2. In a medium bowl, mix together the melted butter and coconut sugar.
3. Then combine in the almond butter, and egg until smooth.
4. Stir in almond meal, oats, baking powder, and a pinch of salt until just combined.
5. Fold in the chopped chocolate.
6. If you have the time, refrigerate batter for 20–30 minutes to firm up (this prevents the cookies from spreading too much).
7. Roll into small balls, and place on a lined baking tray. 8. Flatten slightly with your fingers or a fork.
9. Bake for 12 minutes, until golden on the edges but still soft in the centre.