This is the best chocolate cookie ever. I say that as a life-long consumer of chocolate cookies. The flavor is intense and they are not too sweet. They don’t keep for more than a few of days but for most people that won’t be a problem. I like to have them with a cup of strong coffee.


  • 1 cup of whole almonds
  • 1-3/4 cups white whole wheat flour
  • ½ cup of unsweetened cocoa powder (Dutch process preferred)
  • 1 teas. baking soda
  • ¼ teas. salt
  • 2 tbsp. instant espresso
  • 2/3 cup sugar
  • 4 oz. bittersweet or semi-sweet chocolate
  • 2-1/2 tbsp. ground flaxseed mixed with 3 tbsp. water (equivalent to one egg)
  • 1 teas. vanilla extract
  • ½ teas. almond extract
  • 1-1-1/2 cups of water


Preheat the oven to 350 degrees. Line two cookie sheets with parchment paper.

Toast the whole almonds for 12 minutes in the oven. Set aside to cool and then chop roughly.

Mix the flaxseed and 3 tbsp. of water together and let sit until the flaxseed thickens a bit.

Whisk together in a large bowl the flour, cocoa, baking soda, salt, instant coffee and sugar. Set aside. Break up the chocolate into chunks and put into a food processor. Add ½ cup of the flour mixture to the chocolate and process until the chocolate is very fine.

In another bowl mix the flaxseed mixture with the vanilla and almond extracts and about a cup of the additional water.  Add that to the bowl with the flour mixture. Add the processed chocolate and stir until combined. Add the remaining flour mixture and stir in the almonds. Mix until everything is combined. You may need more water depending upon the dryness of the flour. The mixture should be stiff with just enough water to mix everything.

Turn out the dough onto a floured surface and push it into a mound. Cut it in half. Flour each half and, with your hands, form them into log shapes about 12 inches long. Place each log diagonally on a cookie sheet.

Bake the two sheets for 45-50 minutes, reversing the sheets top to bottom and front to back once during the baking to insure even baking. Remove from the oven and cool for 10 minutes. Turn the oven down to 300 degrees.

Carefully lift the logs onto a cutting board and using a serrated knife gently cut the strips on a sharp angle into ½ inch wide cookies. Carefully place the cookies on their side on the cookie sheets and bake again for about 15-20 minutes. Take them out of the oven, turn them upside down and return to the oven for another 15-20 minutes, until they are completely dry and crisp. Turn off the heat, open the oven door and let them cool in the oven. Store in airtight containers.

The number of cookies you will have depends upon the width and length of the logs you start with. Generally it is about 40 cookies.

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