Description
You will no doubt have to double this recipe as they disappear quick!
Ingredients
40g caster sugar
110g light brown sugar
4g salt
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
Instructions
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Preheat the oven to 180°C.
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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).
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Mix the almond butter, warm water and golden syrup together and add to the bowl.
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Mix together with a wooden spoon and then bring the dough together using your hands.
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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.
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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).
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Leave to cool for 15 minutes.
Notes
Swaps: you can swap the almonds for pecans, hazelnuts, even walnuts if you prefer
- Prep Time: 5
- Cook Time: 10