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Chocolate Almond Cookies
Sapana Behl
A super delicious and healthy whole wheat double chocolate cookies with crunchy almonds.
5
from
3
votes
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Prep Time
10
minutes
mins
Cook Time
12
minutes
mins
Total Time
22
minutes
mins
Course
Dessert
Cuisine
American, Fusion
Servings
20
Cookies
Ingredients
1x
2x
3x
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
Instructions
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.
Notes
Keep the leftover cookies in air tight containers.
You may use all purpose flour instead of whole wheat.
Tried this recipe?
Mention
@Behlsapana
or tag
#cookingwithsapana
!