In a large mixing bowl add almond meal (use from almond milk recipe if you made it) & flour if mixing, cocoa nibs, coconut, baking powder, sugar & salt and mix well.
Whisk egg until creamy and doubled in size,, then whisk in coconut oil and vanilla extract
Add to dry ingredients and mix well until all the dry is coated.
Chill for 30 minutes or overnight, I did 30 minutes then preheat oven to 375°F 190° farenheight
Put greaseproof paper on a baking tray, divide mixture into 20 balls then press down on greaseproof paper giving 1" apart or if using moulds pat in small moulds and bake 10 minutes till firm take out oven, leave oven on, let cool completely then turn out and put on greaseproof paper on baking tray on other side for 5 minutes. Completely cool before taking out moulds. You can omit the nibs if you like like I did with moulds and I used 32g own made canderal brown sugar..
Place in centre of oven for 7-10 minutes until edges turn brown. Mine took 9 minutes
Leave to cool on tray then transfer to cooling rack, be careful these are soft biscuits not hard n crunchy
Enjoy...
