This was one of those evening experiments resulting from the sudden
urge need to appeal an unbearable sweet tooth. Once these darlings came out of the oven in their crumbly, chocolatey, wonderfulness, radiating warmth, all I could think to do was smack two of them together with peanut butter holding them together: the glue of love.
These are thin, slightly salty, and slightly crispy. They make great sandwiches (if not peanut butter, think ice cream, fluff, or whipped cream) or are heavenly dipped in tea.
1 cup coconut oil
1 cup sugar
2 large eggs
1/2 cup dark cocoa powder
2 1/4 cups all purpose flour
1/4 tsp coarse salt
1 tsp baking powder
1 cup coarsely chopped almonds
- Preheat the oven to 350ºF and line your baking sheets with parchment.
- Mix together coconut oil and sugar. Blend in the eggs, followed by the next 4 ingredients.
- Fold in the almonds. 1 cup is the ratio I enjoyed, but if you want fewer or more almonds per cookie, it’s completely to your liking. Adjust as you will. Make sure your dough’s texture is just slightly wet so that the cookies spread a touch (that’s what makes them thin and a bit crispy).
- Bake 20 minutes. Let cool for 5.
- Pour a glass of milk to go with this. Don’t be a fool.
- (Optional, unlike #5) Smear deliciousness (peanut butter, nutella, cookie butter, whatever) between two of these bad boys and make a sandwich.