Although I do love traditional chocolate chip cookies that make your mouth water, lately I have been in the kitchen experimenting with all kinds of flavour combinations. I am absolutely loving cookies that are a lighter, more fluffy texture… the kind of cookies that is pillowy and soft in the middle, but still golden and crisp on the outside.
The flavour combination of these cookies actually came along as a bit of an accident. Living in my flat, I have my own cupboard dedicated to housing all of my baking goods (thank you flatmates). I keep all of my baking goodies on the top shelf, generally in containers that are sealed (but hey not everyone is a Tupperware freak like me).
Anyway… all of my items are kept above the area where we prepare and cook our meals. Above the bowls I use when baking. Above the potential mixture I may or may not have been whipping up that afternoon. I think you can see where this is going. Hello almonds falling out of the sky…. and into my basic chewy and glorious chocolate cookie mixture.
Hence, Chocolate & Almond combo.
I am by no means complaining, as I do love the combination of chocolate and nuts together. I actually took a buzzfeed quiz yesterday asking what my favourite thing to pair with chocolate is… and you totally CANNOT go wrong with nuts. Dried apricots… what kind of monster are you?
With the late addition of vanilla, these cookies are super full of flavour and are the light and fluffy texture that I was after. The recipe also uses wholemeal flour, adding to the light and fluffy texture, and also adding to the slightly nutty texture. Adding cocoa is a vital step, so make sure you measure this correctly to achieve a non-dry texture.
You can enjoy these babies un-iced, but who am I kidding, I am a sucker for a rich chocolate icing on just about anything.
Vanilla Almond & Chocolate Cookies
1 ⅓ cups whole meal flour
3/4 cup unsweetened cocoa powder
1 tsp baking powder
½ tsp baking powder
pinch of salt
4 tbsp melted coconut oil, until running and smooth
2 whole eggs, whisked together with a fork
2 tsp vanilla extract
1 cup coconut sugar
3/4 cup dark chocolate chips or cacao nibs
1/4 cup chopped almonds
1/4 cup cornflakes (optional)
Healthy Chocolate Frosting
1 cup chopped dark chocolate (I used 85% dark but you could use paleo / dairy-free / vegan chocolate if necessary)
1/4 cup melted coconut oil
1/3 cup icing sugar
1/4 cup almond milk
- Preheat the oven to 180 degrees, and prepare two baking sheets with baking paper.
- Using a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, whisk together the melted coconut oil and eggs, ensuring fully combined together well. Add in vanilla and then stir through the coconut sugar.
- Combine the dry mixture with the wet, stirring just incorporated. Add in the cacao nibs (or chocolate chips), chopped almonds, and cornflakes (I like these for crunch), and stir again until evenly dispersed.
- Using a spoon, place small spoonfuls of the cookie dough onto the prepared baking sheets, making sure that all are of similar size. Gently press down on the cookie dough if you are after a flat and wide cookie, or leave in dollop shapes for a more rounded, light cookie (this is what I usually do).
- Bake for 10-12 minutes, or until the cookies are soft to touch and crisp on the top. Be careful not to overcook – as you want to avoid the smell of burnt chocolate!.
- Remove from the over, and allow to cool on baking sheets for 10 minutes before transferring to a wire rack to cool completely.
- To prepare the icing, combine and mix together the chopped chocolate, almond milk and coconut oil. Stir ingredients until melted and completely smooth. Add in the icing sugar, and stir until smooth once again. Adjust milk and icing sugar to reach a consistency that you are after, adding more milk if too thick – and more sugar if too runny.
- Ice cookies once completely cooled, and sprinkle with crushed almonds or crushed cornflakes.
Enjoy! A x