Almond Brownie Cookies

Directions

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1. In a small bowl, mix together the flaxseeds and water and set aside to gel.
2. Fill a medium saucepan halfway with water, and bring to a boil. Place a large glass or ceramic heat-safe bowl on top of the saucepan. This is called a 'double boiler'.
3. Use the double boiler to melt the chocolate and coconut oil, mixing until it's all melted together.
4. Now add the brown sugar, and mix until well combined. Remove the bowl from the saucepan and be careful as the bowl will now be hot.
5. To the same bowl, add the gelled flaxseeds, chopped almonds, vanilla, baking powder, and salt. Stir until everything is well combined.
6. Place a sieve over the large bowl, and sift in the flour. Stir until just combined, and careful not to over-mix.
7. Let the dough rest at room temperature for 15 minutes.
8. Preheat the oven to 350°F (180°C).
9. Using your hands, form little balls out of the dough, about the size of a golf ball. Add this to a lined baking tray and gently press the dough down to create little disks, as the cookies don't spread much at all on their own. Keep about 5 cm between each cookie on the tray.
10. 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 preheated oven for 10 - 11 minutes.
11. When removed from the oven, sprinkle over top some sea salt, if desired.
12. Let cool on the baking tray for 10 minutes before transferring to a wire rack to cool completely. Enjoy!

Notes

• * Tip: best to choose a chocolate that's tasty enough that you'd enjoy eating it on its own. The 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.
• ** If you don’t mind a coconut taste/aroma, you can use unrefined coconut oil here instead.

Storage

• The cookies can be stored in an airtight container on the counter for up to 3 days.