Almond Brownie Cookies
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This recipe starts at 05:30
Brownies and cookies, two of the most beloved desserts we can think of. Now imagine both of them merged into one. Yupp, that's what we have here for you. A little bit crunchy on the outside, but mostly soft and fudgy on the inside - a real treat!
Almond Brownie Cookies
▸ ▹ Vegan, soy-free
Yield: 14 cookies Prep Time: 30 min Cook Time: 11 min Total Time: 41 min
2 Tbsp (14 g) ground flaxseeds*
¼ cup (60 mL) water
1 cup (150 g) dairy-free dark chocolate, broken into pieces*
3 Tbsp (40 g) refined coconut oil
½ cup (100 g) brown sugar, packed
⅓ cup (70 g) roasted almonds, coarsely chopped
1 teaspoon (5 mL) pure vanilla extract
½ tsp (3 g) baking powder
½ tsp (3 g) salt
1¼ cup (155 g) all-purpose flour
¼ tsp flaked sea salt
Make flax eggs by adding the flaxseeds and water to a small bowl. Give it a mix, and set aside to gel.
Fill a medium saucepan half way with water, and bring to a boil. Place a large glass or ceramic heat-safe bowl on top of the pot. 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. 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 5cm between each cookie on the tray. To achieve a bakery-style look to the cookies, gentle press a couple small pieces of chopped chocolate and chopped almonds to the top before baking.
Bake in the preheated oven for 10 - 11 minutes.
When removed from the oven, sprinkle overtop some sea salt, if desired.
Let cool on the baking tray for 10 minutes before transferring to a wiring rack to cool completely. Enjoy!
* Tip: best to choose a chocolate you'd enjoy eating on its own.
Storage: best if enjoyed immediately. The cookies can be stored in an air-tight container on the counter for up to 3 days.
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