2 Tbsp (14 g)ground flaxseeds
¼ cup (60 mL)water
5.3 oz (150 g)dairy-free dark chocolate, broken into pieces†
3 Tbsp (41 g)
½ cup (90 g)brown sugar, lightly packed, lightly packed
⅓ cup (46 g)roasted unsalted almonds, coarsely chopped
1 tsp (5 mL)
1 cup (138 g)all-purpose flour†
½ tspbaking powder
flaked sea salt
- In a small bowl, mix together the flaxseeds and water. Set aside.
- Fill a saucepan halfway with water and bring to a boil. Place a large heat-safe bowl on top of the saucepan. Add the chocolate and coconut oil, mixing until it's all melted.
- Then add the brown sugar and mix well. Remove the bowl from the saucepan. Be careful as the bowl will be hot.
- To the same bowl, add the flaxseed mixture, almonds, and vanilla. Stir to combine.
- Place a sieve over the bowl, and sift in the flour, baking powder, and salt. Stir until just combined, careful not to over-mix. Let the dough rest at room temperature for 15 minutes.
- Preheat the oven to 350°F (180°C) and line a baking tray with parchment paper.
- Scoop up about 1½ Tbsp fo the dough and roll into little balls with your hands. The cookies don't spread much on their own, so place them on the baking tray and gently press the dough down to create little disks about 1 cm thick. Leave about 5 cm between each cookie on the tray.
- To decorate, gently press a couple of small pieces of chopped chocolate and chopped almonds to the top of each cookie before baking in the oven for 10 - 11 minutes.
- When the cookies are removed from the oven, sprinkle with some sea salt, if desired. Let cool on the baking tray for a few minutes before transferring to a wire rack to cool completely. Enjoy!
- †Tip: best to choose a chocolate that's tasty enough that you'd enjoy eating it on its own. Chocolate is one of the main ingredients in this recipe, so the taste of the final cookies depends largely on the taste of the chocolate used.
- †Refined coconut oil is coconut oil that doesn't smell or taste like coconuts. If you prefer a distinct coconut taste, use unrefined coconut oil instead.
- †We've also made this recipe using 1¼ cup (156 g) flour, which yields a more firm, cake-like cookie rather than a soft and brownie-like cookie. Both taste delicious, so you can use whichever measurement you prefer.
- Store in an airtight container on the counter for up to 3 days.
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Nutrition per cookie
Calories 205 kcal
|Total fat||11.2 g|
|Saturated fat||6.1 g|
|Trans fat||0.0 g|
|Total carbs||23.1 g|
|Dietary fiber||2.4 g|
|Total sugars||10.5 g|
|Added sugars||9.5 g|
|Vitamin A||0 μg RAE|
|Vitamin B6||0.0 mg|
|Vitamin B12||0 μg|
|Vitamin C||0.0 mg|
|Vitamin D||0 μg|
|Vitamin E||1.0 mg|
|Vitamin K||1 μg|
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
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