Triple Choc Almond Cookies

Triple choc almond cookies 20171027_0045.jpg

Triple Choc Almond Cookies

Makes 26 servings



180g butter, melted
1/2 cup Whole Earth Sweet Granules
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


  1. Preheat oven to 180ºC fan-forced. Line 3 oven trays with baking paper.

  2. Put butter and Whole Earth Sweet Granules into a large bowl; mix with a hand whisk until combined. 

  3. 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. 

  4. 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.

  5. 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.


Calories: 287
kJ: 1200kJ
Protein: 4g
Total Carbohydrate: 30g
Total Sugars: 14g
Fiber: 1.5g
Total Fat: 17g
Saturated Fat: 10g
Sodium: 158mg
Potassium: 134mg

Calorie Reduction from Traditional Recipe - 9.5%
Carbohydrate Reduction from Traditional Recipe - 21%
Total Sugars Reduction from Traditional Recipe - 36%