Mix all the cookie ingredients in a large bowl until well combined. Leave to rest for 5 minutes. Prepare 2 large baking trays with baking paper.
Using a teaspoon scoop to measure out dough. Scoop out cookie dough, roll into a ball and place onto baking tray. Slightly flatten with the back of a fork (only a little). Refrigerate for 30-60 minutes. (I made 40 but hey if you want to make them bigger go for it).
Preheat a fan forced oven to 170℃ (350F)
Bake 13-18 minutes or until lightly golden. Cool on a wire cooling rack. Cookies will continue to firm up when cooling.
Place butter into mixing bowl and melt 2 min/100°C/stir/. Prepare 2 large baking trays with baking paper.
Add remaining cookie ingredients into mixing bowl. Mix 15 sec/speed 4. Leave to rest for 5 minutes. Follow from Step 2 above.
1. Any white granular sweeteners can be used in the cookies. Look for ones with a ratio of 1:1 with sugar. I do not recommend reducing the quantity of sweetener, liquid sweeteners or gold sweeteners for this recipe.2. I always use Bobs Red Mill Aluminium Free Double Acting Baking Powder.3. I use blanched almond meal. Almond flour, or hazelnut meal can also be used.4. I use Locako Gelatin. Any brand can be used however pasture raised gelatin is always best. The gelatin is used to give the biscuit a “chew” and consistency. It is not recommended leaving this ingredient out.5. You can use a range of sugar free choc chips (see blog post above) or simple chop up any chocolate of choice.