Friday cookie cravings satisfied with these flourless chocolate cookies. They are grain-free, gluten-free, refined sugar-free and dairy-free. Also nutty, fudgy, soft and so delicious! These cookies are super simple to put together and take only 12 minutes to bake. The sprinkling of flaked sea salt is optional, but highly recommended. Enjoy!

Recipe

Flourless Chocolate Cookies

(Makes about 12 cookies)

Ingredients

1 cup walnuts
1/2 cup almonds
3 tbsp unsweetened cocoa powder (preferably dark)
5 tbsp coconut/brown sugar
1/2 tsp ground cinnamon
1/4 tsp baking soda
1 small egg, beaten
2 tsp pure vanilla extract
Fleur de sel or flaked sea salt (optional)

Method

In a blender/food processor pulse the almonds until finely powdered. Transfer to a bowl.

Next, pulse the walnuts, cocoa powder, sugar, cinnamon and baking soda together until the walnuts are coarsely powdered and just start to stick to the sides of the blender. Combine this mixture with the powdered almonds.

Whisk in the egg and vanilla, mix well to form a dough. Refrigerate the cookie dough for at least half an hour to allow it to harden.

Preheat your oven to 180°C and line a baking sheet with a Silpat or parchment paper. Divide the cookie dough into 12 equal portions, roll them into balls and arrange on the baking sheet. Place in the oven and bake for 6 minutes.

Briefly remove the tray from the oven, use a spatula/small bowl to flatten each cookie down and sprinkle the top with some flaked sea salt. Return the tray to the oven and continue baking for another 6 minutes. Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes or until firm, then transfer onto a wire rack and cool completely.

Store the cookies in an airtight container at room temperature for 2-3 days (if they last that long).