Chocolate Almond Cookies

I’m not sure that cookies is really the right way to describe these. Maybe “cakeies” might be more appropriate. I found the recipe in Lorraine Pascale’s “Lighter Way to Bake”, her cookery book that offers healthier versions of everyday favourites. I made her Cashew, Cranberry and Spice Biscotti before Christmas and they were good.

These cookies have a lot less fat and sugar than regular cookies and contain wholemeal flour and ground almonds. I was quite surprised by the way they turned out: they have a very cake-like texture, rather than a cookie texture, although I did use spelt flour which may have also contributed to that. My daughter pronounced them very dry and I can see her point, but once you have got past the idea that they are going to taste different to how you imagined, they are very good. They have a large proportion of cocoa powder so are quite strong, possibly too strong for most kids.

This is a very quick and easy recipe so if you are looking for something last minute to go with your coffee, give these a go. The flaked almonds on top give a bit of contrast, both in colour and texture. I made half of mine with and half without as despite my best efforts my son is still complaining about nuts.

Time for tea

Recipe

Ingredients

50g butter or margarine

50g soft brown sugar

1 egg

1 teaspoon vanilla essence

100g wholemeal flour (I used spelt)

50g ground almonds

50g cocoa powder

1 teaspoon baking powder

1 teaspoon bicarbonate of soda

Flaked almonds for the topping

Method

Set the oven to 170ºC and grease or line a baking tray

Cream the butter and sugar and mix in the egg and vanilla essence.

Add all the other ingredients and mix well to form a slightly sticky dough.

Roll out small balls of dough in your hands and flatten to form a smooth circle:

This mixture should make around 12, depending on the size of your cookies.

Place on your baking tray and decorate with flaked almonds if desired.

Ready to bake

Bake for about 10-12 minutes until cooked but still soft to the touch.

Allow to cool for a minute on the tray before transferring to a wire cooling rack.

Cooling cookies

I know I’m probably missing the point here, but I bet they would be great with vanilla ice cream!

Categories: Baking, Biscuits and Cookies, Chocolate, Recipes

Tags: almonds, baking, biscuits, chocolate, cookies, flaked almonds, ground almonds, Lorraine Pascale, recipe