The combination of almonds and chocolate is my favorite combination.
This week I spent time with the children in the backyard,
Michaeli jumped in his inflatable pool,
We devoured mangoes straight from the mango tree that was next to us,
And talked about delicious bites.
As with most of my conversations with him,
Michael told me about flavor combinations he likes,
And I told him about mine.
We talked until we got to his favorite ingredient –
Suddenly his blue eyes sparkled and he was excited by every word that was coming out of his mouth.
We decided to make wonderful chocolate cookies as the sun was setting.
We entered the kitchen and looked in my large baking drawer.
We chose ingredients that seemed like they would work wonderful together,
And created these cookies.
The joint baking of Micheli and I is always exciting and educational.
He teaches me to look at our food in such a different and fascinating way,
A look full of innocence and joy of life.
I dedicate myself to every experience that results in wonderful and exciting bites.
We have made these cookies a few more times Since then and the house shined with happiness.
Michaeli was proud of his work,
I was proud to stand by his side at every moment,
And we all enjoyed eating our exciting cookies.
This recipe is very easy.
It has a regular version and a vegan version,
It can contain any add-ins you choose for it,
It can be packed perfectly for trips and flights,
And it’ll celebrate with you every hour of the day.
Exciting and happy cookie days to us all 🙂
Chocolate Almond Cookies
Ingredients: suitable for about 10-15 cookies
- 100g dark chocolate (Up to 70% cocoa solids, I recommend 50-60 percent)
- 2 tablespoons olive oil / coconut oil
- Pinch of salt
- 1 Egg (Size M / L) for the vegan version have a look at “A little extra from me”
- 1¼ cups almond flour (For alternatives, have a look at “A little extra from me”)
- 1 teaspoon baking powder
- Almonds for decorating the cookies (Not a must)
- Preheat the oven to 350°F (175°C) on turbo mode, and line a baking pan with parchment paper.
- In a bowl put the dark chocolate broken into cubes, the oil and salt and melt in the microwave in pulses of 30 seconds until you get soft and shiny melted chocolate.
- To the bowl, add the eggs and mix again.
- Add the almond flour and baking powder and mix well until you get a sticky paste.
- With the help of 2 spoons make mounds of the cookie dough in the baking pan. Wet your hands a little, so that they’re moist and not wet, and make smooth, round and slightly flat balls from the mounds.
- Decorate each cookie with an almond on the top and put it in the oven to bake for 7-12 minutes, until the cookies are puffy, slightly dry and beautiful.
Take out of the oven, cool for a little while and gobble 🙂
A little extra from me:
- The cookies can be kept in a sealed container on the counter for up to 3 days. The crispiness of the cookies disappears over time.
- If you like your cookies more sweet, I recommend adding 2 tablespoons of maple syrup to the mixture.
- For the vegan version – replace the egg with a ¼ cup of almond butter.
- Almond flour can be substituted for 1 cup of oat flour.
- If the dough is too wet for you, add 2-3 tablespoons of almond flour / oat flour and mix until you get a sticky but comfortable paste.
- You can add finely chopped chocolate / raisins / cranberries / almond chips or any add-in you want to the cookie mixture.
- You can omit the almond that decorates the cookies, although it adds a lot in terms of texture and taste.