Ingredients
Scale
- 1 tablespoon chia seeds (lightly crushed)
- 3 tablespoons water
- 1/2 cup 55g almonds, ground
- 3/4 cup 85g all purpose flour
- 1/2 cup 55g cocoa powder
- 1/4 cup 35g coconut sugar
- 1/4 cup 55g granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/2 cup 55g roasted almonds, roughly chopped
- 1/2 cup 80g, dark chocolate, roughly chopped
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1–2 tablespoons almond milk
Instructions
- Preheat oven to 350F
- If you’re roasting your own almonds, put them in the oven for about 10 minutes, until they start to darken and become fragrant.
- In a small bowl, mix together the chia seeds and water. Set aside so that the mixture turns into a gel.
- In a large bowl, whisk together ground almonds, all purpose flour, cocoa powder, coconut sugar, granulated sugar, baking powder, cinnamon and salt.
- Mix toasted almonds and chocolate into dry ingredients.
- In a small bowl, mix together coconut oil, vanilla extract and chia gel.
- Mix wet ingredients into dry ingredients.
- Add 1-2 tablespoons of almond milk until the mixture is fully moist and will stick together (but not super wet or sticky).
- Roll 2 tablespoons of the dough into a ball and flatten into a cookie shape (the cookies don’t flatten in the oven). Continue until you run out of dough (you should get about 16 cookies). Place cookies on a parchment lined baking tray.
- Bake cookies for about 10, until just cooked through. They should still feel soft but if you lift one up, the bottom should be fully set.
- If you’re roasting your own almonds, preheat oven to 350F and bake them for about 10 minutes. They should smell really fragrant.
- If you’re making your own almond meal, grind almonds into a food processor until finely ground but don’t over process or it will turn into almond butter!
- Make sure your chocolate is 100% vegan if that’s a concern for you.
- If you’re not eating these cookies right away, I highly recommend that you store them in a plastic bag in the freezer. They freeze wonderfully and they are the type of cookie that are delicious to eat when they are still a bit frozen (if you like that sort of thing).
- Let the cookies cool on the baking tray.
- Store in an airtight container for a few days or, if you want them to keep longer, store them in the freezer.
- Category: Dessert