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2 tbsp ground flaxseed
3 tbsp light brown sugar
Preheat the oven to 180°C/160°C fan/350°F/gas 4 and line a baking tray with baking parchment. To make the flax egg, mix the ground flaxseed with 4 tablespoons of water and set aside for 15 minutes.
Mix the brown sugar, olive oil and flax egg together. Add the ground almonds, pecan nuts, chocolate and salt and mix again.
Shape into 12 tight balls and flatten slightly into cookies about 1cm thick (it helps if you do this with damp hands). Bake for 10–12 minutes until tinged golden brown at the edges, then leave to cool completely on the tray. Store in an airtight container.