Now please remember, cookie recipes are never going to be a health food. They can be made with lovely ingredients, be gluten free, lower in sugar and all that jazz but they’re still a treat. And there’s nothing wrong with that! Enjoy your cookies! These cookies are a delight…

They’re studded with flaked almonds and chocolate chips so have great texture warm or room temp. They’re a slightly chewy cocoa rich cookie that should satisfy and chocolate craving.

I used almond butter to enhance the nutty flavour and a touch on cinnamon to complement it. That cinnamon makes the kitchen smell amazing while they bake too.

Speaking of baking this is the first thing I’ve actually baked in my new oven. Correction, the oven is not new it’s old, really old. But it’s new to me and it’s been a real experience getting to know it! That said with lots of turning of the tray it certainly made tasty, perfectly cooked cookies so I’m warming to it.

This recipe is eggless because I forgot to buy them so had to come up with an eggless option and it worked a treat so now it’s eggless!

I like to bake half the cookie dough and freeze the rest of the cookie dough balls!

Makes 24

Ingredients

150g room temperature butter

3 Tbs almond butter

1/2 cup white sugar

1/4 cup coconut or brown sugar

1 tsp vanilla extract

1/2 tsp cinnamon

1/2 cup cocoa

1 cup whole meal flour or plain

1 tsp baking Soda

Pinch of salt

3 Tbs milk

1 cup dark chocolate bits

1/3 cup flaked almonds

Directions

Preheat oven to 180 degrees Celsius (fan forced).

Beat butters and sugars together in a stand mixer until light and creamy. Stop the mixer at least twice to scrape down the sides.

While this is happening, sift together the cocoa, baking soda, salt and flour.

Once the butter and sugar is creamed add the vanilla and then turn down to low. Add the dry ingredients a few Tbs at a time. The mixture will now be dry, will the mixer still on low add the milk 1 Tbs at a time until the mix comes together. Add the chocolate and almonds and then turn of the mixer.

Roll the mix into balls (2cm in diameter approx). Place the balls on a tray a few cms apart and press down with a fork.

Bake for 10 minutes and then allow to cool on the tray for a further 10 minutes before transferring to a wire rack.

Store in an airtight container.

HH. x