Healthy(ish) Chocolate Almond Cookies
This cookie has lost its flour – so it’s gluten-free too! – but none of its flavour. It’s still got that crispy-soft combo you want in a cookie, plus the crunch of cacao nibs and the puddles of melted dark chocolate. Indulge away!
If you don’t have cacao nibs, or don’t like them, you can use all dark chocolate instead. Or try this recipe with raisins and cinnamon for some oatmeal cookie vibes ~~
160g ground almonds
20g cacao nibs
20g dark chocolate, chopped
70g brown sugar
1/2 teaspoon baking powder
3 tablespoons coconut oil, almond oil or other oil
Preheat the oven to 190C.
Mix the ground almonds, brown sugar, baking powder, cacao nibs and dark chocolate together in a bowl.
In a separate bowl or jug, whisk the egg and the oil until smooth, then pour it into the dry ingredients. Stir together until combined.
Scoop 1 tablespoon portions of the dough onto a lined baking tray, then flatten the top with your hands or a spatula. These don’t spread like regular cookies.
Bake until the edges have crisped up but the centre is still sliiiightly soft - around 8-12 minutes.
Let cool, and serve. Or store in an airtight jar for up to 3 days of snackies!