These are really good substantial biscuits with big chunks of chocolate. They are easy to make and quick to cook, so a batch can be made in half an hour. I have invented this recipe to suit people who cannot tolerate flour in their diet, they do contain oats though so if these are a no-no too you could just up the amount of ground almonds that you use to 7 oz (200g) instead of the mixture of oats and almonds. Doing this will mean that the cookies won’t have such a satisfying texture but I am sure they will be just as good.
I am always in search of the perfect chocolate biscuit recipe, some are just too sweet, but not these they are just lovely and chocolatey and crunchy.
Makes about 15 biscuits
4oz (110g) softened butter
40z (110g) dark soft brown sugar
1 large egg
1 tsp vanilla extract
4oz (110g) ground almonds
3oz (75g) porridge oats
1 oz (25g) cocoa powder
1 tsp baking powder
4oz (110g) chopped chocolate (dark, milk or white or a mixture, whichever floats your boat)
Method
Preheat the oven to 180°c (gas mark 4, 350°f) and grease two baking sheets with a smear of butter.
Cream the softened butter and sugar together by beating either with an electric whisk or with a wooden spoon until the mixture is light and fluffy. Add the egg and vanilla extract and beat again until well combined. Add the ground almonds, porridge oats, cocoa and baking powder and mix well. Add the chopped chocolate and stir until combined.
Drop spoonfuls of the mixture onto the greased baking sheets, leaving room between for the biscuits to spread. Place the trays into the centre of the oven and bake for about 12-14 mins until the mixture looks set. Leave the biscuits on the trays for 10 minutes and then place onto a cake rack and leave to cool.
Make a cup of tea, sit down and enjoy!
The Ordinary Cook 