Method:
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Preheat the oven to 190°C and line two baking sheets with parchment paper.
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In a large bowl mix together the flour, arrow root, cacao powder and baking powder.
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Melt the Choc Pots in the microwave and allow to cool slightly.
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Add the almond butter, maple syrup and vanilla extract to the melted chocolate pots. Mix until combined and smooth.
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Mix the chocolate mixture into the dry ingredients and stir until combined.
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Fold in the dark chocolate chunks.
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Place the batter in the fridge for half an hour.
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Form the dough into roughly 22 balls and place on a baking tray.
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Flatten each ball once on the tray ensuring to leave a gap between each cookie. Bake for 9-12 minutes.
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Cool on the tray for a couple of minutes before transferring to a cooling rack.
