Main image of Almond Brownie Cookies

Almond Brownie Cookies

41 min

Dessert

Make-ahead

On-the-go

10 ingredients or less

Pantry-ready

Brownies and cookies, two of the most beloved desserts we can think of. Now imagine both of them merged into one. Yupp, a little bit crunchy on the outside, while soft and fudgy on the inside - a real treat!

cookies

Total

41 min

Prep

30 min

Cook

11 min

Contains

Treenut symbol

tree nut

Gluten symbol

gluten

Free from

Soy symbol

soy

Peanut symbol

peanut

Sesame symbol

sesame

Ingredients

Optional garnish

  • flaked sea salt
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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

Nutrition info

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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Discussion & Rating

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Chantal - May 4, 2021, noon

I've baked these 3 times this week! To eet and to give : they ask for the recipe! Yes, they are so perfect!!!

PUL Team - May 8, 2021, 10:13 p.m.

Such a lovely gift to give, Chantal! We appreciate you taking the time to share this so much 🙂


Michelle - April 22, 2021, 2:55 p.m.

Just baked these tonight and holy smokes they were amazing!!! Thanks for the awesome recipes :)

PUL Team - April 24, 2021, 1:32 a.m.

Hi Michelle, thank you for the review! So glad you enjoyed the cookies :)


Ishi - April 18, 2021, 5:43 p.m.

Oooh!! I tried these cookies today and it turned out to be soooo perfect. Melt in mouth goodness with just the right amount of crunch. The roasted almonds do a great job in adding layers of flavour. I really enjoyed baking these. Very simple recipe. I wish to pass this down to my friends and family.

PUL Team - April 19, 2021, 3:21 a.m.

This is so lovely to hear, Ishi, and so happy you enjoyed the cookies. Thank you :D


Megan - April 1, 2021, 9:51 p.m.

These cookies are AMAZING 🤩 I love making a batch and enjoying them with a nice hot cup of tea.

I didn’t have flaxseeds so I used ground chia seeds and through a little trial and error I’ve found they work as a perfect sub as long as I add 2 extra Tbsps of water as the chia seeds gel up a bit more than flax. So tips for anyone trying to sub out the egg substitute😄

Thank you for this beautiful recipe 🙏🏻 Currently making a batch to bring over to my grandma right now💕

PUL Team - April 3, 2021, 1:39 a.m.

Thank you for the awesome tip, Megan! We're so happy you've enjoyed the cookies. So kind of you to make some for your Grandma too 🥰


Claire - March 24, 2021, 8:01 p.m.

We love those cookies. They really are like an individual portion brownie like. This has became my go to chocolate cookies

PUL Team - April 2, 2021, 5:28 a.m.

We appreciate this so much, Claire, and are so happy you're enjoying the cookies 😍