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.
85gnondairy semisweet chocolatecoarsely chopped, melted, and cooled
60mlsoy or other nondairy milkplus more if needed
Instructies
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.