Love almonds, love chocolate, love cookies. On top of that, these are no fuss cookies. No fancy equipment required. And the best part:
These are easy to make.
These are healthy, gluten free and dairy free.
These are "melt in your mouth" delicious.
Initially these were intended to be for my husband's snacks and these are gluten-free. But honestly speaking, you will not miss the gluten here. I have no gluten intolerance but I love these just as much as any other.
I have made this from scratch- blanched almonds myself and made a paste. However, you can easily substitute with almond meal. But you will miss the fun of removing the almond skins. Yes, I said fun. Especially if you have kids!
How to blanch almonds and have fun-
Soak almonds in hot water for 5 min. The skin will be soft and can be removed very easily.
The fun part is: If you press one end of the almond with the tip of your fingers, you can "launch" the almond. Shoot it like a rocket to the other side of your room. This is great fun if you don't mind almonds all over your kitchen :)
Now to the recipe:
You need (for 40 cookies):
2 cups blanched almonds (see above) or almond meal
½ cup almond milk (you may use full fat milk, almond milk for dairy free cookies)
½ cup maple syrup (you may use honey or agave or sugar)
¼ cup oil
⅓ cup semi-sweet chocolate chips
½ teaspoon baking powder
1 teaspoon vanilla extract
pinch of salt
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Grind the blanched almonds (see above-how to blanch almonds) to a smooth paste with the help of milk.
Add all ingredients in a bowl and mix well. Add the chocolate chips last.
Place about a tablespoon of the dough an inch apart from each other on the baking sheet and bake for 30 min or until the top of the cookies become slightly brown.
The cookies will still be soft. Cool them and they'll harden.
Enjoy them anytime of the day.