Chocolate Almond Bake or No-Bake Cookies
These chocolate almond cookies are perfect whether you bake them or enjoy them unbaked. A sweet, simple treat that’s easy to make and utterly delicious.
Equipment
- baking sheet
- Parchment paper or silicone baking mat
- Small-size bowl
- wire rack
Ingredients
- 140 g whole roasted almonds
- 78 g quick-cooking oats
- 96 g raw sugar
- ¼ teaspoon fine sea salt
- 8 g arrowroot powder
- ½ teaspoon baking powder only if baking
- 85 g nondairy semisweet chocolate coarsely chopped, melted, and cooled
- 60 ml soy or other nondairy milk plus more if needed
Instructions
- If baking, preheat the oven to 350°F (180°C, or 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 milk.
- Process until thoroughly mixed.
- Add more milk if the dough doesn’t stick together when pinched.
- Divide the dough into 12 equal portions (about 2 tablespoons or 38 g each).
- Flatten the cookies on the baking sheet to your desired thickness, as they won’t spread while baking.
- If baking, bake for 10 minutes, or until set.
- Let cool for a few minutes, then transfer to a wire rack to cool completely.
- If not baking, simply shape the dough into cookies and refrigerate until firm.
Notes / Tips / Wine Advice:
Serving Tip:
These cookies are delicious on their own or paired with a cold glass of almond milk.
Wine Advice:
Pair with a rich dessert wine like a late harvest Riesling to enhance the chocolate and almond flavors.
Nutritional Information
Calories: 180 kcal | Carbohydrates: 18 g | Protein: 4 g | Fat: 12 g | Fiber: 3 g | Sugar: 9 g | Salt: 0.1 mg
