Almond Brownie Cookies

In a small bowl, combine the ground flaxseeds (2 tbsp) and water (0.25 cup). Set aside.

Fill a saucepan halfway with water and bring to a boil. Place a large heat-safe bowl on top of the saucepan. Add the vegan chocolate (5.3 oz) and coconut oil (3 tbsp), mixing until it's all melted.

Then add the light brown sugar (0.5 cup) and mix well. Remove the bowl from the saucepan. Be careful as the bowl will be hot.

To the same bowl, add the flaxseed mixture, roasted almonds (0.33 cup), and pure vanilla extract (1 tsp). Stir to combine.

Place a sieve over the bowl, and sift in the all purpose flour (1 cup), baking powder (0.5 tsp), and salt (0.5 tsp). Stir until just combined, careful not to over-mix. Let the dough rest at room temperature for 15 minutes. Start 15m timer

Line a baking tray and preheat the oven to 350°F (180°C)*.

Scoop up about dough (1.5 tbsp) and roll into little balls with your hands. The cookies don't spread much on their own, so place them on the baking tray and gently press the dough down to create little disks about 1 cm thick. Leave about 5 cm between each cookie on the tray.

To decorate, gently press a couple of small pieces of chopped [vegan chocolate] and chopped [roasted almonds] to the top of each cookie before baking in the oven for 10 - 11 minutes. Start 11m timer

When the cookies are removed from the oven, sprinkle with some [flaky sea salt], if desired. Let cool on the baking tray for a few minutes before transferring to a wire rack to cool completely. Enjoy!