Makes approximately 20 cookies


50g dark chocolate (chopped)

50g butter/oil of choice (I used Pure)

5 tbsp agave/honey (not strictly vegan)/maple syrup/date syrup

100g ground almonds

50g flour of choice (buckwheat is a good gluten free choice)

40g cocoa powder (or 25g of raw cacao)

1tsp vanilla extract

1 large egg (can replace with apple sauce)

handful of chopped nuts (optional)

Preheat the oven to 180C/355F/gas mark 4.

Grease two baking trays with oil and baking parchment.

Melt the butter (if using) or oil, then add the chocolate, vanilla, and stir until melted.

Whisk the egg until light and pale.

Pour into a medium bowl, then sift in the ground almonds,  flour, cocoa and baking powder, (if all the almonds don’t sift, just do as much as you can until you get bored) and fold it all together with the egg.

Spoon large golf ball sized mounds on the paper, flatten them slightly with your fingers, then sprinkle over the chopped nuts if you’d like.

Bake in the oven for around 15 minutes – don’t worry if they look really soft as they harden slightly upon cooling.

Leave to cool completely, then store in a sealed container for up to 5 days.

These cookies came out of the need to use up the excessive amount of ground almonds we’ve had hiding in the back of the cupboards over the last few months, and they turned out to be a massive success!

They’re paleo, gluten free, dairy free and vegan adaptable so you can please every one’s personal needs and catering requirements.

You can also add orange zest for a more zesty cookie, mint extract to make the perfect Christmas treat, or a coffee shot for a delicious mocha cookie!



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