Close Button



Cooking Time

Preparation Time : 15

Cook Time : 20

Total Time : 35


Serves 18

  • 1.5 cups spelt flour

  • 0.5 cup dark cocoa powder

  • 2 tsp tapioca/arrowroot starch

  • 1.5 tsp baking soda

  • 0.5 cup melted chocolate chips

  • 1/4 tsp of sea salt

  • 1 cup melted coconut oil

  • 1/4 cup jaggery powder

  • 1/4 cup raw cane sugar

  • 1/4 cup + 2 tbsp warm milk

  • 2 tsp vanilla extract

  • 1/2 cup + 1/2 cup slivered almonds


  • 01

    1. Preheat oven to 425 F or 220 C. Line a baking tray with parchment paper and lightly spray with oil of your choice 2. In a large bowl, combine coconut oil, raw sugar and jaggery powder and whisk until sugars dissolve in oil. 3. In another small bowl, melt chocolate chips or chunks over a double boiler or in a microwave. Add the melted chocolate and vanilla extract to oil+sugar mixture. Whisk well. 4. Now add flour, cocoa, baking soda and starch and fold it into the batter. 5. The batter will look dry, now gradually add milk into the mixture to make a firm cookie dough. Add more walk milk if desired. 6. Fold in half of the slivered/chopped almonds into the cookie 7. Make cookies out of the dough and press it slightly to a desired cookie shape. These cookies don't spread. 8. Apply more almonds on the top of the cookie and let it bake in the pre-heated oven for 18 minutes. At the 10th minute mark, rotate the tray by 180 degrees for even baking 9. Take out the tray and let the cookies cool down. Don't worry if they are soft, they will stiffen as they cool! Happy Baking!

  • 02




Please Login to comment


Link copied