Who doesn't love chocolate chip nuggets? Most of us tend to drive them crazy. They are ideal for accompany a glass of very cold vegetable drink or a hot latte, but they can also be taken alone. With these almond cookies and dark chocolate chips, success is assured.
These cookies they combine almond and chocolate. The almond is incorporated in the form of flour and cream, the latter giving the cookies a great unctuousness. As for the chocolate chips, which can be substituted for a few ounces of chopped chocolate, they are not essential but a great addition.
These are the typical cookies that everyone will want more of. Crispy on the outside They can also be decorated with dark chocolate to make them more attractive. Well, dipping half of the cookies in chocolate, or decorating them with threads of melted chocolate.
Ingredients for 18 cookies
- 145 g. whole oatmeal
- 60 g. almond flour
- 2 g of chemical yeast
- 1 egg
- 85 g. almond cream
- 60 g. of honey
- 35 g. Of olive oil
- 450 g. dark chocolate
Step by step
- Pre-heat the oven at 180 ° C with heat up and down.
- In a bowl mix the oatmeal with the almond flour and baking powder.
- In another bowl whisk the wet ingredients: egg, honey, olive oil and peanut butter, until a homogeneous mass is obtained.
- Then gradually incorporate the flour mixture in the bowl of wet ingredients.
- By last add the chocolate chips (reserving a few to decorate) and knead so that they are well distributed.
- Take small portions of dough, between 26-30 grams, and give them a rounded or elongated shape as we have done. The cookies should be about 1 cm thick. thick.
- As you shape them, place them on a tray lined with greaseproof paper leaving a certain separation between one and the other.
- Garnish with the remaining chocolate chips and bake at 180 ° C for 15 minutes or until they start to brown.
- Once golden brown, remove the Dark Chocolate Chip Almond Cookies from the oven and let them cool completely on a rack.
