How is it possible that this is the first cookie recipe on my website! My gluten-free Dark Chocolate & Almond Cookies are deliciously nutty and also filled with lots of amazing and nourishing nutrients.
Almonds are one of the key ingredients, both in the form of almond meal and delicious almond butter. Almond meal is a really great swap for white flour for a few reasons, firstly it is gluten-free, so is perfect for anyone with gluten-intolerance or coeliac and secondly, almonds are an amazing source of vitamin E, magnesium, fibre, protein and monounsaturated fats.
Vitamin E is a stand out nutrient in almonds and it is also an antioxidant powerhouse. Antioxidants are really so important to help protect us from cellular damage caused by exposure to toxins such as alcohol, medications, recreational drugs and chemicals.
DARK CHOCOLATE & ALMOND COOKIE RECIPE FAQS
If this is your first time making this recipe or you have a question, please take the time to read through my FAQs for some extra tips, nutrient and free-from information.
What nutrients does the Dark Chocolate & Almond Cookie recipe contain?
This recipe is an amazing source of vitamin E, magnesium, fibre, protein and monounsaturated fats.
Vitamin E is also an antioxidant powerhouse.
I don’t have coconut sugar, can I substitute it for something else?
Yes, you can use an alternative sugar. It’s important to understand that sugar is sugar.
I chose coconut sugar because it is low GI but you swap it for an alternative.
Is this recipe Low GI or GL?
Yes, this recipe is Low GI and Low GL.
Is this recipe Low FODMAP?
This recipe is Low FODMAP for 1 cookie. If you have more than 1 cookie, this recipe isn't classified as Low FODMAP, so 1 cookie per day is perfect if you are intolerant to FODMAPs.
Dark Chocolate & Almond Cookies
- 1 cup almond meal (100g)
- ½ cup almond butter (100g)
- ½ cup coconut sugar (75g)
- 2 squares dark chocolate (I use Lindt 90%)
- 1 egg
- 1 tsp vanilla essence
- 2 tbsp extra virgin olive oil
- ½ tsp baking soda
- 1 sprinkle salt
- Pre-heat oven to 180 degrees.
- Place the dry ingredients almond meal, coconut sugar, baking soda & salt into bowl and mix together
- Add each wet ingredient, peanut butter, whisked egg, extra virgin olive oil & vanilla essence and mix through thoroughly as you add each ingredient.
- Chop the 2 squares of chocolate into small pieces and add and mix through the mixture.
- Using your hands, make small round cookies and add to a lined baking tray. This recipe makes approximately 15 cookies.
- Cook for 10-12 minutes and then remove from the oven and allow to cool.
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Amy Savage is a qualified Nutritionist with a Bachelor of Health Science in Nutritional & Dietetic Medicine specialising in skin health and is available for consultations online. Email email@example.com for further details.