Triple Choc Almond Cookies
Makes 26 servings
180g butter, melted
1/2 cup Whole Earth Baking Blend
1 free-range egg
1 Tsp vanilla extract
2 Tbsp Dutch cocoa
2 cups self-raising flour
3/4 cup chocolate chips (use a mix of dark, milk and white)
1/3 cup natural almonds, roughly chopped
Preheat oven to 180ºC fan-forced. Line 3 oven trays with baking paper.
Put butter and Whole Earth Baking Blend into a large bowl; mix with a hand whisk until combined.
Add egg, vanilla and cocoa and mix with hand whisk until combined. Add flour and stir with wooden spoon until combined, and a very soft dough forms. Chill for 10 minutes to firm up slightly.
Put chocolate chips and almonds on a dinner plate and mix to combine. Roll tablespoons of dough into balls, press down slightly to flatten into thick discs. Push one side of each dish into chocolate chips and almonds then arrange chocolate and almond side up, 5cm apart on prepared trays.
Bake for 15 minutes, swapping tray positions half way through cooking or until lightly browned on the edges and just firm to touch. Set aside on trays to cool completely. Then serve.
Total Carbohydrate: 30g
Total Sugars: 14g
Total Fat: 17g
Saturated Fat: 10g
Calorie Reduction from Traditional Recipe - 9.5%
Carbohydrate Reduction from Traditional Recipe - 21%
Total Sugars Reduction from Traditional Recipe - 36%