What do you get when you cross a brownie and a cookie? The best of both worlds!
Chocolate Almond Butter Thumbprint Brookies
410g plain flour
60g melted dark chocolate
180g ground almonds
60g dairy free butter
50g almond butter plus 10 teaspoons
1 teaspoon of baking powder
250ml dairy free milk
2 pinches of salt
180g caster sugar
45g cacao powder
Almond flakes to decorate
Begin by preheating the oven and 1 large or 2 smaller baking trays with Sasstainable reusable mats.
In a bowl add the butter, melted chocolate and 50g almond butter and using an electric or hand whisk cream together. Next add the milk and combine.
Now add the flour, ground almonds, baking powder, salt, caster sugar, cacao powder and combine.
Roll the mixture into approximately 20 balls and space them on out on the baking trays. Use your thumb to make a dip in each cookie ensuring you don’t make a hole all the way through.
Bake the brookies in the oven for 20 minutes, and then allow them to cool for a few minutes before filling each one with 1/2 a teaspoon of almond butter.
Drizzle over and leftover dark chocolate and add some almond flakes. Enjoy!
Use our reusable Baking Mat to ensure that the brookies don’t stick!