Preheat the oven to 180C (355F), fan setting.

Melt the coconut oil over a low heat, ensuring it never comes to the boil or else it'll taste burnt.

Once melted, remove from the heat and leave to cool a little, until it reaches room temperature but is still liquid.

In a large bowl, mix together the coconut sugar, cacao powder, flour, baking powder, flaked almonds and a small pinch of sea salt.

Pour in the almond milk, cooled coconut oil and almond butter and mix well by hand until a thick mixture forms.

Add in the chocolate chips and bring the cookie dough together using your hands.

Shape the dough into twelve balls, rolling them and then gently pressing them down into a puck shape.

Place the balls onto a baking tray, spacing them out evenly with at least 3cm between each ball.

Sprinkle a small pinch of sea salt flakes over each cookie.

Bake for 10 minutes.

Once cooked, leave the cookies to cool for at least 5 minutes, during which they will harden.