Whole Wheat Chocolate Almond Cookies
A super delicious and healthy whole wheat double chocolate cookies with crunchy almonds. These whole wheat chocolate almond cookies are eggless and irresistibly tasty too.
When I saw these super delicious cookies at Shruti’s Instagram I saved it in an instant to make for this year’s bake a thon. I followed her recipe except for used whole wheat flour instead of APF and raw cacao instead of cocoa powder. My cookies did not turn out as beautiful as hers but they sure do taste amazing.
Every time I try to bake an eggless cookie they don’t spread as much as the ones with egg. This one would have spread as in the original recipe had I followed it to the T. But as I wanted to bake a little bit healthy version of the cookies I used Whole Wheat Flour.
Bakethon– Day 2
Dish-Chocolate Almond Cookies
Source– Cookingdiaryby Shruti
Here are some more chocolate cookies from my space Fudgy Chocolate Candy Cookies, Chocolate Chip Cookies, Plain Chocolate Cookies. Don’t forget to checkout Jagruti’s rose pistachio cookies and Jayashree’s Mocha Cookies.
A super delicious and healthy whole wheat double chocolate cookies with crunchy almonds.
- 1 cup whole wheat flour
- 3 tablespoon raw cacao powder
- 1/2 cup almonds, slievered
- 1/4 cup baking chocolate, melted
- 1/2 cup butter, at room temperature
- 1/4 cup powdered sugar
- a pinch salt
- 3/4 teaspoon baking soda
- 1 teaspoon vanilla extract
- 2 tablespoon milk
Preheat oven to 350°F and line a baking tray with parchment paper.
In a mixing bowl sift together flour, baking soda, salt and raw cocoa powder.
In another bowl beat butter and sugar until light and creamy. Stir in vanilla and milk.
Into the wet mixture add flour mixture in two batches. Mix with the spatula to combine.
Stir in half of the almonds keeping half to top.
Keep the dough in the refrigerator for 15 minutes covered in cling wrap.
Scoop a tablespoon of dough into the baking tray about 2 inches apart. Slightly flatten with fingers and top with remaining almonds.
Bake for 12 to 15 minutes or until brown and crisp.
Remove from oven and cool the cookies on wire rack.
Serve with milk.
Keep the leftover cookies in air tight containers.
You may use all purpose flour instead of whole wheat.
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This is part of the Bake-a-thon 2017