Chewy Spiced Almond Cookies

Chewy Spiced Almond Cookies

Quick Overview:

Who doesn’t love a good cookie? Even if you’re on a no-carbs, no-sugar diet, they’re one of the things you cheat with. When it comes to cookies, we’ve all got our preferences – shortbread with its buttery, crumbly texture to crispy, crunchy snaps to those sinful chewy, soft ones that we often see at shops. Normally, the chewy cookies are always chocolate chip, but I tried them with a bit of spice and some almonds and now I’m converted. The nuts add a glorious crunch with the added benefit of being, well, better than chocolate (so all’s not lost). Add in a few spices like cinnamon, nutmeg and a hint of black pepper and you’ve upgrade your cookies to Cookies 2.0! Have a play around with this recipe, swapping the almonds for walnuts, pistachios, Brazil nuts (yes, you can also use chocolate chips)!


  • 200g - Plain flour
  • 3g - Sodium bicarbonate
  • 50g - Semolina flour (or buckwheat/wholemeal)
  • 175g - Salted butter, melted
  • 200g - soft brown sugar
  • 140g - Granulated/caster sugar
  • 1 - medium egg
  • 1 - medium egg yolk
  • 400g - flaked almonds
  • 1 tsp - ground cinnamon
  • 1/4 - grated nutmeg
  • pinch - cracked black pepper


  1. Preheat oven to 160c
  2. Mix together the eggs and sugar and whisk on high speed until light and frothy.
    Slowly pour in the melted butter.
  3. Sift the flours, spiced and sodium bicarbonate and fold into the egg mix, followed by the almonds. The mix should be of a doughy, scooping consistency.
  4. Using an ice cream scoop (or round spoon if you don't have one), scoop out balls of dough (roughly 12) and place them on a baking mat - leaving about 2-3 inches of space in between each ball.
  5. Place the tray(s) into the oven and cook for 15 minutes
  6. Take out of the oven and allow to cool before tucking in.