Chocolate Almond Bake
These easy chocolate almond cookies are delicious both baked and unbaked! With just a few ingredients, they’re perfect for a quick snack or a healthy dessert.
Equipment
- Baking sheet, Food processor, Parchment paper or silicone mat, Wire rack
Ingredients
- 140 g 1 cup whole roasted almonds
- 78 g 1 cup quick-cooking oats
- 96 g ½ cup raw sugar
- ¼ teaspoon fine sea salt
- 8 g 1 tablespoon arrowroot powder
- ½ teaspoon baking powder if baking
- 85 g 3 ounces nondairy semisweet chocolate, coarsely chopped, melted, and cooled
- 60 ml ¼ cup soy or other nondairy milk (plus more if needed)
Instructions
- If baking, preheat the oven to 350°F (180°C, gas mark 4).
- Line a baking sheet with parchment paper or a silicone baking mat.
- In a food processor, blend the almonds, oats, sugar, salt, arrowroot powder, and baking powder (if baking) until finely ground.
- Add the melted chocolate and nondairy milk.
- Process until thoroughly mixed.
- Add extra milk if the dough doesn’t stick together when pinched.
- Divide the dough into 12 equal portions, using about 2 tablespoons (38 g) of dough per cookie.
- If baking, flatten the cookies onto the baking sheet to the desired thickness, as they don’t spread while baking.
- Bake for 10 minutes, or until the cookies are set.
- Let cool for a few minutes before transferring them to a wire rack to cool completely.
- If not baking, simply shape the dough into cookies and refrigerate to set.
Notes & Wine Advice
Serving Tip:
Serve chilled if unbaked, or enjoy warm and fresh out of the oven. These cookies are also great with a cup of tea or coffee.
Wine Advice:
Pair these cookies with a sweet dessert wine like a late-harvest Riesling or a rich, creamy hot chocolate for an indulgent treat.
Nutrition values
Calories: 180 kcal | koolhydraten: 20 g | Eiwitten: 4 g | Vet: 12 g | Suiker: 7 g