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- 43 g Caster sugar
- 112 g Soft light brown sugar
- 4 g Salt
- 40 g Almond Pieces For best results, use flaked almonds lightly smashed up, but whole almonds, chopped into small pieces will also work
- 112 g Dark chocolate pieces
- 205 g Flour
- 20 g Cocoa powder
- Â½ tsp Bicarbonate of soda
- 65 g Coconut oil
- 72 g Almond butter
- 100 g Golden syrup
- 40 g Water
Preheat the oven to 180? (356 Fahrenheit)
Pour the caster sugar, soft light brown sugar, flour, almond pieces, salt and chocolate pieces into a large bowl. (For best results sieve the cocoa, flour and bicarbonate of soda).
Mix the almond butter, oil and golden syrup together and add to the bowl.
Mix together with a wooden spoon and then bring the dough together using your hands.
Line a baking tray with greaseproof paper. Split your dough into 8 golf ball-sized balls and flatten slightly with the palm of your hand
Bake for 8-10 minutes (This will vary depending on thickness â?? if the edges of cookie feel firm but centre is still soft, it should be ready to take out).
Leave to cool for 15 minutes. Enjoy!