The Imperfect Chocolate Chip Almond Cookies

Remember my Poppy Seed Cakes recipe that almost turn out to be a disaster but I somehow managed to save it by switching gears and turning a roulade into a cupcake like treat? Well, it sort of happened again this weekend. Even though that initial Poppy Seed Cake recipe almost ended up in the garbage bin I really liked how the final product tasted so I reused the almond flour batter to make some cookies. Surprise, surprise they also almost did not materialize. I guess I have a knack for pulling recipes out of a fire when they flop 🙂 

I won’t bore you with a big write up about how these almost did not come to be, instead I leave you with the recipe, some pictures and a video that explains it all. I will say, even though I was quite apprehensive to put my voice into the video, I enjoyed the process and hope you enjoyed listening to my cookie story at least half as much. It was not easy to put myself out there for everybody to judge. But hey, nobody’s perfect, least of all me and my recipes.  

You really won’t need much for this cookie – if you are worried about the 2 ingredients that might not be readily available at your local grocery store you can skip them – I’m starting to think they might have been the reason why this cookie almost flopped. 

The Imperfect Chocolate Chip Almond Cookies
 
Author: 
Nutrition Information
  • Serves: 14
  • Serving size: 1 cookie
  • Calories: 230
  • Fat: 20
  • Saturated fat: 10
  • Unsaturated fat: 10
  • Carbohydrates: 9
  • Sugar: 2
  • Sodium: 33
  • Fiber: 5
  • Protein: 6
  • Cholesterol: 44
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
The cookie that almost wasn't meant to be...
Ingredients
  • 150g Almond flour
  • 120g Coconut flour
  • 20g Lucuma powder (can skip if unavailable)
  • 20g Sacha Inchi powder (also can skip)
  • 115g melted unsalted Butter
  • 50g melted Coconut oil
  • 50g 90% Dark Lindt Chocolate
  • 2 Eggs
  • Leftover nut butter of choice
  • Almond and Vanilla extracts
  • Sweetener of choice - I used Erythritol
Instructions
  1. Mix all the dry ingredients, making sure to get rid of any lumps.
  2. Add eggs, extracts, butter and coconut oil and mix well.
  3. Do not forget to sweeten your batter, otherwise it will taste more like a cracker than a cookie, which wouldn't totally ruin it, but people will laugh at you if you still call it a cookie.
  4. If you wish you can put the chocolate chips and nut butter into the batter like I ended up doing in the end or you can attempt to fill the inside of the cookies with each. I can spare you the frustration - it won't work, so you might as well just integrate all the ingredients in the batter.
  5. Form cookies and put in the over at 350 degrees for about 30-40 minutes or until golden brown on the outside.

 

 

 

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