I hope you find time to make this recipe this weekend! Perfect cookies to give as gifts to those we love most, and for these colder (and unfortunately rainier) days.
They're crispy and fudgy cookies, similar to brownies. They're flourless, making them perfect for those who don't consume gluten. I'd love to hear from you all if you liked them :)
What makes these cookies special :
Relaxing Cocoa Blend
It helps reduce anxiety, stabilize mood, and bring that feeling of comfort at the end of the day. A blend formulated to calm the nervous system and bring more balance to the most intense days.
Chaga
It helps the body cope better with daily stress , strengthening immunity without overstimulating it. It supports vital energy without agitation—that is, it brings stability, not acceleration .
Cardamom
It helps stabilize blood sugar, preventing energy spikes followed by crashes. The result? Less anxiety and more emotional stability.
Ingredients
Makes 20 cookies
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250g of ground almonds (almond flour)
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200g of sugar (you can try using less)
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40g of icing sugar
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40 grams of Cocoa Relax
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1 teaspoon of orange zest
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1 1/2 teaspoons of ground cardamom
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1 teaspoon of chaga , optional
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¼ teaspoon of fine salt
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2 egg whites (I always use organic ones)
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1 teaspoon of vanilla
Preparation
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Place all ingredients, except the egg whites and vanilla, in the bowl of a stand mixer. Beat with the paddle attachment on medium speed to combine. With the mixer running, add the egg whites and vanilla and continue beating for 2 minutes, until the batter begins to come together and form a ball.
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Turn the dough out onto a work surface and form a circle. Wrap in plastic wrap and refrigerate for one hour or overnight.
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To make the cookies, preheat the oven to 170°C (340°F). Line a baking sheet (or two) with parchment paper and set aside. To roll out the dough, place it between two sheets of parchment paper – this will prevent it from sticking to the counter or rolling pin. Roll out the dough to about 1.5 cm (4 inches) thick. Cut out cookies using your favorite cookie cutters and place them on the prepared baking sheets. Continue until all the dough is used. Sprinkle extra sugar on top of each cookie.
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Bake for 10 to 12 minutes, or until the base of the cookies is golden brown and the center is soft and moist. Remove from the oven and let cool completely. Dust with powdered sugar if desired. These cookies can be stored in an airtight container for 5 days. The dough can also be frozen for 3 months – allow to come to room temperature before rolling it out.
*Recipe adapted from Ottolenghi
