Lulu's goodies: Spiced Almond & Walnut Chocolate Chunk Cookies

Makes: 12–14 cookies

Prep time: 15 minutes

Bake time: 12–15 minutes

Total time: ~30 minutes

Ingredients

• 200 g ground almonds

• 60 g chopped walnuts

• 125 g soft dates (pitted)

• 2 Tbsp ground flax seeds, soaked in 4 Tbsp water (let sit for 5–10 min to thicken)

• 2 tsp ground cinnamon

• ¼ tsp ground nutmeg

• ¼ tsp ground cloves

• 4 Tbsp olive oil

• 70 g dark chocolate (70–90%), chopped

• pinch of salt

Instructions

1. Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper.

2. Prepare the flax mixture: In a small bowl, mix the ground flax seeds with 4 Tbsp of water. Let it sit for 5–10 minutes until gel-like.

3. Blend the dates and nuts:

   
   

   • In a food processor, blend the dates and almonds together until a coarse, sticky mixture forms.

   • Scrape down the sides as needed — the texture should hold together when pressed.

   
   

4. Add the spices: Transfer the mixture to a large bowl and mix in the cinnamon, nutmeg, cloves, and pinch of salt

5. Add the wet ingredients: Stir in the soaked flax mixture and olive oil until fully combined.

6. Fold in the chocolate and walnuts: Add the chopped dark chocolate & walnuts and mix evenly.

7. Shape the cookies: Using a spoon, scoop 12–14 portions of dough. Shape into small rounds and place on the baking tray, flattening slightly.

8. Bake: Bake for 12–15 minutes, or until the edges are lightly golden.

9. Cool: Allow to cool on the tray for a few minutes, then transfer to a rack to cool completely.

Tips

• These cookies are naturally sweetened, vegan, and gluten-free.

• Store in an airtight container for up to 5 days or freeze for longer.

• I like to add a bit of peanut butter on the top and serve it with some fresh apple.

  Just scrumptious!

Enjoy with Love.

Lucy