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Mini chocolate one-chunk cookies


Makes: 30 small cookies
timePrep time: 25 mins
timeTotal time:
Mini chocolate one-chunk cookies
Recipe photograph by Kris Kirkham

Mini chocolate one-chunk cookies


Makes: 30 small cookies
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
123Kcal
Fat
8gr
Saturates
2gr
Carbs
10gr
Sugars
10gr
Fibre
1gr
Protein
3gr
Salt
0.2gr

Izy Hossack

Izy Hossack

Izy Hossack is a food blogger and author of Top With Cinnamon (Hardie Grant, £20). She studies Food Science and Nutrition at Leeds University. Her second cookbook is out this summer.
See more of Izy Hossack’s recipes
Izy Hossack

Izy Hossack

Izy Hossack is a food blogger and author of Top With Cinnamon (Hardie Grant, £20). She studies Food Science and Nutrition at Leeds University. Her second cookbook is out this summer.
See more of Izy Hossack’s recipes

Ingredients

  • 220g blanched almonds
  • 55g desiccated coconut
  • 4 tbsp ground flaxseed
  • 1 medium egg
  • 1 tbsp vanilla extract
  • 200g light brown muscovado sugar
  • ½ tsp fine sea salt
  • ½ tsp bicarbonate of soda
  • ¾ tsp gluten-free baking powder
  • 150g dark chocolate (55%-70% cocoa solids), 100g finely chopped and 50g cut into small chunks

Step by step

Get ahead
Prepare to the end of step 2 and keep the cookie dough in the fridge for up to 7 days in a lidded container, or freeze.
  1. Put the almonds and coconut in a food processor and blend until mealy. Continue to blend, scraping down the sides of the food processor with a rubber spatula as needed, until the mixture forms a paste. Add the rest of the ingredients, apart from the chocolate, to the food processor and blend until well mixed. Stir in the 100g finely chopped chocolate.
  2. Shape heaped teaspoons of the dough into balls and put them on 2 large baking trays lined with baking paper. Chill in the fridge for at least 1 hour or up to 7 days (the longer you leave them, the more flavour they will have – and it’s worth it).
  3. When you’re ready to bake the cookies, preheat the oven to 180°C, fan 160°C, gas mark 4. Making sure the balls of dough are spaced 2.5cm apart on the lined baking trays, flatten them slightly, pressing the little chunks of chocolate into the top of each cookie.
  4. Bake them for 8-10 minutes until the edges are golden brown. Let them cool on the baking tray for 10 minutes before transferring to a wire rack to cool completely. They will keep in an airtight container for up to 5 days.

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