Step 1

Preheat oven to 350°F (175°C) and line a baking tray with a silicone baking mat or parchment paper. Set the tray aside, away from the oven so it doesn't get warm.

Step 2

In a large mixing bowl, add the nut butter, milk and vanilla extract. Whisk together until combined. Be sure to scrape the whisk off well when you remove it from the bowl, so that you don't waste any.

Step 3

Add the almond flour, sugar, baking powder, salt and cinnamon to the bowl and mix really well with a wooden spoon or spatula until you can't see any dry flour anymore and it looks like cookie dough. It starts off looking like it will be too dry but suddenly comes together as you stir it. Then add the chocolate chips and stir them through.

Step 4

Roll into balls and place on the baking tray with about 2 inches free space between each one . I used an ice cream scoop to portion my dough so they were all the same size or you can measure about 2 tablespoons of mixture for each one.

Step 5

With slightly damp fingers (dip them in a cup of water and shake them off) press the top of each ball down to flatten it so it's about half an inch thick. The water stop your fingers sticking to the dough.

Step 6

Stick a few extra chocolate chips in the top of each one and sprinkle with flaky sea salt, then bake for 15 minutes.

Step 7

Remove from the oven and leave on the tray for 10 minutes before transferring carefully to a cooling rack. It is normal for them to be really soft while hot but they firm up as they cool.

Step 8

Once completely cool store in an airtight container.