Preheat the oven to 190C / 170C fan. Line a baking tray with greaseproof paper.
Mix all the dry ingredients together in a bowl (ground almonds, coconut flour, gluten free baking powder, sweetener, vanilla powder, chocolate chunks and salt.)
Add the almond butter and almond milk. Stir and use your hands to form into a ball of dough.
Place in the fridge for 15 minutes to chill.
Split the dough into 9 and roll into balls. Place on a baking tray and gently flatten with the back of a spoon. Smooth the edges with your fingers.
Brush with a little coconut oil.
Bake in the oven for 10 - 15 minutes until slightly golden. Remove from the oven and allow to cool to firm up.