Almond Chocolate Cookies Recipe

NoBake Chocolate Almond Cookies Two Peas

WEBJul 6, 2015 · Set aside. In a medium saucepan over medium heat, whisk together the coconut oil, maple syrup, and cocoa. Add the almond …

1. Line a large plate, platter, or baking sheet with parchment paper or wax paper. Set aside.
2. In a medium saucepan over medium heat, whisk together the coconut oil, maple syrup, and cocoa. Add the almond butter and whisk until smooth. Remove mixture from heat and stir in the oats and chopped almonds.
3. Using a spoon or cookie scoop, drop the mixture onto the prepared parchment paper or wax paper. Sprinkle additional chopped almonds and sea salt on top of cookies, if desired. Transfer cookies to the refrigerator and chill for 20-30 minutes, or until they set up. Eat and enjoy!
4. Note-I use refined coconut oil. If you can't find Blue Diamond's Dark Chocolate Almonds, you can use their Sea Salt or Whole Natural Almonds. Store the cookies in an airtight container in the refrigerator for up to one week. You can also freeze these cookies. They will keep for one month in the freezer. If you need the cookies to be gluten-free make sure you use gluten-free oats.

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Almond Flour Chocolate Cookies Vanilla Bean Cuisine

WEBSep 24, 2019 · Whisk in ¼ cup sugar. Whisk in an egg and continue whisking for about a minute, until fully incorporated and glossy. Now, …

1. Melt dark chocolate and butter together in saucepan over medium-low heat, about 3-5 minutes. Stir frequently with a rubber spatula to make sure chocolate doesn’t burn. When fully melted, scrape into a large bowl with the spatula.
2. Whisk in sugar. Be careful that your melted chocolate/butter mixture is not too hot before the next step. If you have melted over medium-low heat and transferred to a new bowl, the temperature should be fine, but if the mixture is very hot to the touch, let it sit for a minute after you add the sugar. This will prevent the egg you add in the next step from cooking before it is incorporated into the batter.
3. Whisk in egg and continue whisking for about a minute, until fully incorporated and glossy.
4. Whisk in vanilla extract.

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