I was reminded of how much I LOVE almonds when I made the almond and strawberry cake the other day and I just had to have some more, but this time I thought I’d go with cookies and add a little choccie as a sweet little treat. You can leave the chocolate off if you like as the cookies themselves are delicious and so so almondy… I’m actually salivating thinking of them now and I’ve just had one!

Went shopping this afternoon for some bits and bobs for baking this weekend and I can not find poppy seeds for love nor money… is there a world shortage of poppy seeds??? So may need to rethink my initial plan and go for something completely different. I shall ponder on it!

Double Almond Chocolate Coated Cookies (vegan & gluten free)

MyInspiration Feel The Difference Range

Makes 6 cookies – ready in 30 minutes

2 tbsp smooth peanut butter

1.5 tbsp maple syrup

1.5 tsp almond extract

1/4 cup of almonds finely sliced

1/4 cup of oats

1/2 cup Buckwheat flour

1/4 tsp baking powder (Make sure GF)

2 tbsp non dairy milk (I used almond milk)

15g vegan dark chocolate & 1 tsp almond milk

Method

1. Preheat oven to 180 degrees celcius and line a baking tray with parchment paper.

2. Combine the maple syrup, peanut butter and almond extract and beat together until smooth then stir in the remaining ingredients (apart from the chocolate), then shape the mixture into 6 cookies, pop on the baking tray and bake in the oven for about 20 minutes until golden, remove from heat and allow to cool.

3. Melt your chocolate (either in a bain marie, or like me in the microwave) then add in the almond milk and stir, leave for a couple of minutes and then take a teaspoon and drizzle over the cookies.