Cinnamon Spiced Almond Cookies with Peanut Butter Chocolate Topping

Cookie season never ends

I love sweet things but they need to be a certain kind: homemade, love-filled and potentially topped with dark chocolate and roasted nuts.

Servings: 15 cookies

Total time: 30 min

For the cookies

Ingredients

400g roasted almonds

2 tbsp coconut oil, melted

4 tbsp maple syrup

1 tbsp cacao powder

½ tsp vanilla extract

1 flax egg (1 tbsp flax seeds ¼ cup plant-based milk)

2 tbsp peanut butter

1 tsp cinnamon

pinch of salt

For the Topping

70g 85% dark chocolate

1 tbsp peanut butter 

30g roasted hazelnuts, chopped

Instructions

1. Preheat the oven to 180°C and line a baking tray with baking paper. 

2. Add the almonds to a food processor and blend until they turn into a coarse flour – don’t blend too much because otherwise you’ll turn them into nut butter! 

3. Add in all other ingredients and blend until just combined. 

4. With your hands, form cookies that are about 10cm in diameter and 1cm thick. Bake for 12-15 minutes and allow to cool. 

5. Place a small metal bowl over a pot with simmering water and melt the chocolate. Add in the peanut butter and stir well. With a spoon, sprinkle some of that peanut butter & chocolate topping on every cookie and sprinkle with chopped roasted hazelnut. Allow to cool in the fridge until the chocolate has fully set! 

6. Now pour yourself a cup of tea or coffee and enjoy what you have created with your very own and very capable hands!