If you ask me, small-batch desserts are perfect. They satiate the need for sweet and you aren’t left with dozens of cookies or too many slices of cake staring at you waiting to be eaten every time you stop by the kitchen. This batch of guilt-free fudgy chocolate almond cookies was gone in an evening and deservedly so!
It’s acceptable that they were gone so quick: this recipe makes just 7-8 cookies and uses no butter, minimal sugar and nutritious almonds in place of refined flour. I’ve found that more often than not, “healthy desserts” or “clean eats” look much better than they taste. With the Instagram and clean eating revolution, it’s easy to be tempted to make something that has a list of “clean” ingredients and then you end up with something that tastes like cardboard but can be made to look pretty because it’s just all in the styling. I have a problem with both of those things and I try to be honest with myself and my readers about both. If there’s one thing consistent in my ideas and aesthetic when it comes to the recipes I create and photos that illustrate them, it’s what I call realistic minimalism. That goes for the ingredients used and the way food is presented. I promise you, these fudgy chocolate almond cookies taste just as good as (if not better than) they look. You don’t need to dig up your entire crockery cabinet and make a mess by sprinkling the ingredients all over to lend more to their character and make them look better.
Back to the recipe: I’ve used a little olive oil (regular, not extra virgin) in these because I just love the hint of flavor and also because it’s a better choice nutritionally than butter. Almonds, simply ground in a mixer or food processor, form the base of these flourless chocolate cookies. A few other basic baking ingredients – an egg, brown sugar, cocoa powder and vanilla – are all you need. I topped the cookies with a sprinkle of sea salt but that’s completely optional. They’re very easy and quick to bake even if you’re new to baking. If you don’t have a silicon baking mat, be sure to grease your baking sheet well or use parchment/butter paper. They need a few minutes to cool (the hardest part of the recipe) but eat them warm and you won’t regret it. They pair perfectly with vanilla ice cream too. I’d love to hear what you think of these guilt-free fudgy chocolate almond cookies if you bake them! Leave me a comment or tag me on Instagram @theindiaedition. For anyone who’s allergic or avoiding, the cookies are dairy-free, gluten-free, grain-free, low or no carb and can be made with coconut sugar to make it refined sugar free.
- 60g almonds, ground to a powder or approx ⅔ cup almond flour
- 2 tbsp (12-15g) cocoa powder
- 30ml (1/8 cup) olive oil (not extra virgin) or another oil of your choice
- 1 large egg (55-60g)
- 30g (1/8 cup + 1 tsp) brown sugar or coconut sugar
- 1 tsp vanilla
- 1 tsp sea salt, optional
- Whisk the egg. If you're using a medium egg or you're not sure, add an extra tablespoon of oil or beaten egg to prevent your batter from becoming too dry.
- Add the remaining ingredients except the sea salt and mix with a fork or spatula as opposed to a whisk as the mixture will get quite sticky.
- Scoop out 1 heaped tbsp worth of cookie batter at a time onto a greased baking sheet, butter/parchment paper or silpat, leaving space between as the cookies will spread.
- Sprinkle with sea salt if you like.
- Bake in a preheated oven at 180C for 10-12 minutes.
- Allow to cool before removing. The cookies will set as they cool.