2 Tbsp (14 g)ground flaxseeds
¼ cup (60 mL)water
5.2 oz (150 g)dairy-free dark chocolate, broken into pieces*
3 Tbsp (41 g)
½ cup (90 g)brown sugar, lightly packed
⅓ cup (43 g)roasted almonds, coarsely chopped
1 tsp (5 mL)
½ tspbaking powder
1 cup (132 g)all-purpose flour***
flaked sea salt
- In a small bowl, mix together the flaxseeds and water and set aside to gel.
- 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'.
- Use the double boiler to melt the chocolate and coconut oil, mixing until it's all melted together.
- 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.
- To the same bowl, add the gelled flaxseeds, chopped almonds, vanilla, baking powder, and salt. Stir until everything is well combined.
- Place a sieve over the large bowl, and sift in the flour. Stir until just combined, and careful not to over-mix.
- Let the dough rest at room temperature for 15 minutes.
- Preheat the oven to 350°F (180°C).
- Using your hands, form little balls out of the dough, about the size of a golf ball or about 1.5 Tbsp worth of cookie dough. Add this to a lined baking tray and gently press the dough down to create little disks about 1 cm thick, as the cookies don't spread much on their own. Keep 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 preheated oven for 10 - 11 minutes.
- When removed from the oven, sprinkle over top some sea salt, if desired.
- Let cool on the baking tray for 10 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. 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.
- *** 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.
- The cookies can be stored in an airtight container on the counter for up to 3 days.
Nutrition per cookie
Calories 201 kCal
|Total fat||11 g|
|Saturated fat||6 g|
|Trans fat||0 g|
|Total carbs||22 g|
|Dietary fiber||2 g|
|Total sugars||11 g|
|Added sugars||0 g|
|Vitamin A||0 μg RAE|
|Vitamin B6||0 mg|
|Vitamin B12||0 μg|
|Vitamin C||0 mg|
|Vitamin D||0 μg|
|Vitamin E||1 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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