Seriously is there anything better than dunking a cookie into a hot cuppa? These Choc Almond Cookies hit that need for me! It is one thing that I found that I really missed when I started to move away from processed foods. It is really hard to get a store bought cookie that doesn’t have a bunch of numbers or is made with highly processed oils.
Add in my current juggle of trying to get this gut of mine sorted + it does limit some of the foods that I could normally enjoy. I was really, really missing cookies!
So I made some myself!
Cookies are one of those ultimate comfort foods for me. Dunking these Choc Almond Cookies into my cuppa had me back to being a child in no time. Back then it was a Hot Choc, today it’s a cup of Chai.
Mum never really let my brother + I have a lot of ‘junk’ food as we were growing up so when the biscuit tin came out it was such a treat. Watching her make our Hot Choc’s whilst we picked out our choice of biscuit. It was a big deal. If we were lucky we could pick two – you had to make sure that you were going to satisfised with the choice you made!
Then being totally in the moment as we dunked our biscuits, making sure that it’s in the drink long enough to make your biscuit soft, but not too long that it drops in and sinks to the bottom. That was quite devastating! Loosing some of your biscuit, because it’s never quite the same when you get to it at the end of your drink…. But hilariously funny if it wasn’t your biscuit that plunged into the depths of the Hot Choc.
With just 4 ingredients for the actual Choc Almond Cookie, these are SUPER quick to whip up + perfect for baking with little ones if you have them around. And with just 10 minutes in the oven, you have these dunking into your cuppa in no time.
The added topping is totally your choice. It does give them a little something extra but they are perfectly scrummy without.
They are a little crunchy on the outside but do soften over time as they are stored. But the flavour and texture of them keeps nicely for up to a week – if they last that long….
They are so thick and dense so there is not hurry to dunk + eat. To date I haven’t lost any of my cookie into the depths of my drink…. Winning!!
With what was a fluke of a first try, I was so excited with how these Choc Almond Cookies turned out. After what has been a time in my life where I needed some comfort these really came through. Spending conscious time dunking the cookie into my cuppa. Enjoying the flavours. And being taken back to those childhood moments. These cookies would have to be one of my favourite creations.
What Do I Need?
- 100g of Almond Meal
- 1/4 Cup of Cacao Powder
- 1/4 Cup of Smooth Almond Butter
- 3 Tablespoons of Honey
Choc Almond Topping
- 1 Tablespoon of Almond Butter
- 1 Teaspoon of Cacao Powder
- 1 Teaspoon of Honey
- 2 Teaspoons of Hot Water
Let’s Do This!
1. Preheat the oven to 180c + line a baking tray with baking paper.
2. Place all the cookie ingredients into a bowl and mix together. You may need to use your hands to ensure the last bits are properly combined.
3. Take the mixture and roll it into balls approx 2cm in diameter. Then flatten slightly by pressing your thumb into the top of them.
4. Place them onto the baking tray with a little room between.
5. Place them into the oven for 10 minutes.
6. Whilst they are cooking put all the Choc Almond Topping into a small bowl and mix until combined.
7. Cool the cookies on a wire rack and then divide the topping even across all biscuits, placing dollops in the groove where your thumb was.
Then most importantly…..Pop the kettle on and Enjoy!!!
This makes approx 16 cookies
This recipe is gluten and dairy free + SIBO friendly.