You will no doubt have to double this recipe as they disappear quick!
40g caster sugar
110g light brown sugar
40g Chopped / flaked almonds
112g Dark chocolate chunks
208g Plain flour
20g cocoa powder
1/2 tsp Bicarbonate of soda
1 tsp vanilla extract
80g almond butter
100g golden syrup
40g warm water
Preheat the oven to 180°C.
Pour the caster sugar, soft light brown sugar, flour, almond pieces, salt and chocolate pieces into a large bowl. (For best results sieve the cocoa, flour and bicarbonate of soda).
Mix the almond butter, warm water and golden syrup together and add to the bowl.
Mix together with a wooden spoon and then bring the dough together using your hands.
Line a baking tray with greaseproof paper. Split your dough into 8 golf ball-sized balls and flatten slightly with the palm of your hand.
Bake for 8-10 minutes (This will vary depending on thickness – if the edges of cookie feel firm but centre is still soft, it should be ready to take out).
Leave to cool for 15 minutes.
Swaps: you can swap the almonds for pecans, hazelnuts, even walnuts if you prefer
- Prep Time: 5
- Cook Time: 10
Keywords: cookie, dark chocolate, vegan cookie