Double Chocolate Almond Cookies

If you’re a chocolate lover, these double chocolate cookies are about to become your new obsession. The best part? They’re easy to whip up, so you’ll ...If you’re a chocolate lover, these double chocolate cookies are about to become your new obsession. The best part? They’re easy to whip up, so you’ll be sinking your teeth into chocolatey bliss in no time. This recipe was adapted from one given to us by our friend Tim Spector, Pecan Chocolate Cookies. Read more If you’re a chocolate lover, these double chocolate cookies are about to become your new obsession. The best part? They’re easy to whip up, so you’ll be sinking your teeth into chocolatey bliss in no time. This recipe was adapted from one given to us by our friend Tim Spector, Pecan Chocolate Cookies. If you’re a chocolate lover, these double chocolate cookies are about to become your new obsession. The best part? They’re easy to whip up, so you’ll be sinking your teeth into chocolatey bliss in no time. This recipe was adapted from one given to us by our friend Tim Spector, Pecan Chocolate Cookies.

Diet

Vegan Pescatarian Vegetarian

Contains

Dairy, Nuts

Ingredients

Makes 12

Metric Imperial

flaxseed (linseed)

milled

water

brown sugar

extra virgin olive oil

almonds (ground)

cacao powder (raw)

dark chocolate (80%)

chopped into chunks

sea salt

Share ingredients

Ingredients

Makes 12

Metric Imperial

flaxseed (linseed)

milled

water

brown sugar

extra virgin olive oil

almonds (ground)

cacao powder (raw)

dark chocolate (80%)

chopped into chunks

sea salt

Share ingredients

Method

Gather and prepare your ingredients. Preheat the oven to 180°C/160°C fan. Line a baking tray with parchment paper.

Mix together the milled flax and water. Set aside to soak for at least 15 minutes. It’s essential that the flax and water bind together, becoming really gooey, to guarantee the correct result.

Place the flax egg, brown sugar and extra virgin olive oil into a mixing bowl. Mix to combine.

Add the ground almonds, cacao, dark chocolate and a light sprinkle of salt and stir to combine.

Shape into 12 balls. Flatten slightly and place onto your prepared baking tray. It helps to do this with wet hands.

Place into the preheated oven and bake for 10-12 minutes, until lightly golden. Allow to cool completely on the tray. Serve sprinkled with a little extra flaky sea salt, if desired.

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