Dessertsdeliciouslyella
Double Chocolate, Almond & Sea Salt Cookies
These double chocolate, almond and sea salt cookies are the perfect treat for any chocolate chip cookie lover. They're crispy on the outside, soft and gooey on the inside and taste delicious with chunks of chocolate chips and a sprinkle of sea salt.
👥 12 Servings⏱️ Prep & Cook: 20 min🔥 Cook: 20 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 180C (355F), fan setting.
2
Melt the coconut oil over a low heat, ensuring it never comes to the boil or else it’ll taste burnt. Once melted, remove from the heat and leave to cool a little - you want it to reach room temperature, but still be in liquid form.
coconut oil2.2 oz
3
In a large bowl, mix together the coconut sugar, cacao powder, flour, baking powder, flaked almonds and a small pinch of salt.
coconut sugar7 ozcacao powder1.4 ozbaking powder1 teaspoonflaked almonds1.4 oz
4
Pour in the almond milk, cooled coconut oil and almond butter and mix well until a thick mixture forms – I find it easiest to do this part by hand, it works a lot better than using spoons or mixers in this recipe.
coconut oil2.2 ozalmond butter2 tablespoons
5
Add in the chocolate chips (I just chop bars of dark chocolate to make chunks), and bring the cookie dough together using your hands.
6
Shape the dough into twelve balls, rolling them and then gently pressing them down a little into a sort of puck shape.
7
Place the balls onto a baking tray. Space them out evenly across the baking tray, leaving at least 3cm between each ball (as they will expand).
8
Sprinkle a small pinch of sea salt flakes over each cookie.
sea salt1 pinch
9
Bake for ⏱️ 10 minutes.
10
Once cooked, leave the cookies to cool for at least ⏱️ 5 minutes - during this time they will harden.
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