There is something so comforting on a rainy day about being inside with a bowl and a spoon making a fresh batch of cookies. The aroma that fills the house when these are baking is so irresistible!! This recipe is actually inspired by my nonna. Her favourite chocolates are scorched almonds so I thought I would try my luck at making them into a cookie. I was so thrilled to share these with her the other day that I just HAD to share the recipe with you guys too! These are so easy to make and go from ingredients to delectable cookies in 30 minutes! Feel free to change the chocolate you use in the middle for your favourite! If you make these I would LOVE to see a picture!
Recipe (makes 20 cookies)
2 cups almond meal
½ cup coconut flour
1 tsp baking soda
1 sachet of vanillina (or 1 tsp vanilla extract)
1 tsp cinnamon
½ dried pitted dates, chopped
½ cup scorched almonds, chopped (I used dark chocolate ones)
1/3 cup coconut oil, melted
1/3 cup honey
¼ cup almond butter
Preheat your oven to 180C.
Line two baking trays with baking paper.
In a large bowl mix together the almond meal, coconut flour, baking soda, vanilla, cinnamon, dates and scorched almonds.
In a small bowl mix together the melted coconut oil, honey and almond butter until really well combined. Allow to cool for two minutes.
Add the egg to the wet ingredients and mix until well incorporated.
Pour the wet ingredients into the dry mixture and mix until it forms a dough.
Roll the mixture into tbsp sized balls and place them on the lined trays two inches apart. Flatten each ball with the palm of your hand.
Bake for 20 minutes or until they are a lovely golden brown. Remove from the oven and allow to cool for a few minutes before serving.
Storage: Store in an airtight container for up to a week…. There won’t be any left by then believe me hehe