Double Chocolate, Almond & Sea Salt Cookies
Total Time
20 minutes
Prep Time
0 seconds
Cook Time
20 minutes
Rating
0 out of 5 stars
(0)
Ingredients
12 servings
- 65g coconut oil
- 2.9 fl oz almond milk
- 1.4 oz flaked almonds
- 3.5 oz 70% cocoa dark chocolate chips
- 40g cacao powder
- 2 tablespoons almond butter
- 7 oz coconut sugar
- 6.3 oz plain flour
- 1 teaspoon baking powder
- Large pinch of sea salt
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Preparation
Step 1
Preheat the oven to 180C (355F), fan setting.
Step 2
Melt the coconut oil over a low heat, ensuring it never comes to the boil or else it’ll taste burnt. Once melted, remove from the heat and leave to cool a little - you want it to reach room temperature, but still be in liquid form.
Step 3
In a large bowl, mix together the coconut sugar, cacao powder, flour, baking powder, flaked almonds and a small pinch of salt.
Step 4
Pour in the almond milk, cooled coconut oil and almond butter and mix well until a thick mixture forms – I find it easiest to do this part by hand, it works a lot better than using spoons or mixers in this recipe.
Step 5
Add in the chocolate chips (I just chop bars of dark chocolate to make chunks), and bring the cookie dough together using your hands.
Step 6
Shape the dough into twelve balls, rolling them and then gently pressing them down a little into a sort of puck shape.
Step 7
Place the balls onto a baking tray. Space them out evenly across the baking tray, leaving at least 3cm between each ball (as they will expand).
Step 8
Sprinkle a small pinch of sea salt flakes over each cookie.
Step 9
Bake for 10 minutes.
Step 10
Once cooked, leave the cookies to cool for at least 5 minutes - during this time they will harden.
Step 11
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