These cookies are melt-in-the-mouth delicious. They take minutes to make and are satisfyingly gooey and sweet without being greasy and stodgy. Devoured by young and old they make a great teatime snack or a little bite of heaven with coffee after supper.


  • 125g skinned whole almonds
  • 125g skinned whole hazelnuts
  • 175g golden caster sugar (or coconut sugar works well)
  • 45g dark chocolate chips
  • 2 small organic egg whites

Set the oven at 180c.

Put the almonds, hazelnuts and sugar into a food processor and blitz until finely ground. Tip the ground nuts and sugar into a bowl and add the chocolate chips. In small bowl whisk the egg whites by hand using a small whisk until they are frothy with good bubbles (don’t over whisk them to the meringue stage).

Stir the egg whites in the nut mixture.

On a parchment-lined baking sheet, spoon small teaspoons of the mixture, roughly shaping each one into a ball. Make sure you leave plenty of space between each biscuit as they do spread.

Pop in the oven and bake for roughly 15 minutes until the biscuits are coloured slightly and the centre is still soft to the touch.

When they are cooked transfer the cookies to a wire rack to cool – although eaten warm with the gooey chocolate is delicious