The best thing about these cookies is their dream texture: crispy outsides, and super chewy insides. And they are so satisfyingly dense that they really feel like food – not just a treat to curb a craving. They are also delicious, not-too-sweet, especially with the hazelnut toppings that add that extra crunch!
Chocolate Almond Cookies
So these cookies. I am pretty over the moon for them. And they are definitely the most decadent recipe in the archives – loaded with serious chunks of dark chocolate, a moist, cake-y crumb and unparalleled richness. The almond butter adds a fabulous sweet-meets-salty flavour, and the perfect contrast to the dark chocolate. The ultimate comfort food.
Preheat your oven to 180°C and line the base of a baking tray with a sheet of parchment paper.
Make a flax egg by adding the ground flaxseeds to a bowl with 3 tsp water. Stir and allow to sit for 5 minutes.
Roughly chop the dark chocolate and hazelnuts and set aside. Add the almond nut butter and coconut sugar to a food processor.
Add the cacao powder, vanilla extract, baking soda and flax egg and blitz again until the ingredients have combined.
Add the three-fourths of the chopped dark chocolate and hazelnuts to the bowl and fold them through the cookie dough using a spatula. Roll the cookie dough into golf ball sized balls and sit them on the baking tray, leaving at least 2 inches between each cookie. Use the back of a large spoon to slightly flatten the cookies down into discs. Stud the cookies with the remaining chocolate chips.
Bake for between 10-12 minutes until the cookies have spread and slightly toasted. Remove the tray from the oven.
Allow the cookies sit on the baking tray to cool for about 5 minutes.
Store in an airtight container at room temperature and consume within 3-4 days.