This recipes incorporates both our blanched ground almond flour and an extra fine almond flour. For something a little different to the usual softer more traditional cookies I fancied getting experimental and creating a less sweet ‘chocolate cracker’ which is basically more like a biscuit with a dry crisp bite- perfect for eating on its own or spreading with a little nut butter.
The best thing about these cookies is their super high protein content- just check out how much almond these little bites contain!
I also sprinkled a few chia seeds on top as an afterthought but you could blend these through with the dough or add cacao nibs or dried fruits if you preferred.
Perfect for serving with a glass of almond milk or with a little cuppa.
Recipe: Chocolate Almond Crackers
Approx. 12 crackers (I made a smallish batch to test them but I recommend doubling!)
½ cup extra fine almond flour
3 tbs natural cocoa powder
3 tbs coconut sugar
1/8 tsp vanilla bean powder
½ tsp baking soda
2 tbs coconut oil– melted
2-3 tbs water
Mix dry ingredients together in a medium bowl, add melted coconut oil and water and mix to form a sticky crumb. Using your hands form a slightly sticky rollable dough. Roll out onto a parchment lined baking sheet until approx. 3mm thick. If the mixture gets a little sticky on top, dust the rolling pin with a little extra cocoa.
Add toppings such a cacao nibs or chia seeds if desired (or you could mix these through the dough before rolling). Score into squares and bake at 180C for 15 mins until just beginning to brown at the edges.
Allow to fully cool and then store in an airtight container for up to a week.
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