This week, I visited my friend, who is an amazing cook. She introduced me to these chocolate cookies with almonds and oats that she had baked over the weekend. They were so delicious that I could not resist my temptation to bake these yummy chocolate almond cookies as soon as I got back home! Thank you for this amazing recipe, Chai! These cookies are soft and perfectly chocolate-y! I replaced egg in the recipe with flax meal – and the cookies tasted no different from the ones she had made!
Dark chocolate chips for some extra chocolaty flavor!
I just realized I use a lot of almonds in my cooking. They are healthy and tasty! They also give the required crunch to many of the treats…
Eggless Chocolate Cookies with Almonds and Oats Recipe
(makes 18 cookies)
Preparation time: 15 minutes
Cooking time: 10 minutes
4 tbsp or 1/2 stick butter at room temperature
1/2 cup + 1 tbsp sugar
1 tbsp flax meal*
3 tbsp water
1/2 tsp vanilla extract
1 tbsp instant coffee powder
1/3 cup almonds
1/4 cup rolled or instant oats
3/4 cup wheat flour or all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
3 tbsp cocoa powder
1/4 cup unsweetened chocolate chips (I used dark chocolate chips)
Pre-heat oven to 350F.
Coarsely powder almonds and oats and mix with wheat flour, cocoa powder, baking soda, and baking powder.
Mix the flax meal with water, whisk and let it sit for five minutes.
In a large mixing bowl, mix butter and sugar, and whisk until it becomes frothy. Add the gooey flax meal-in-water mixture and whisk well. Add vanilla extract and coffee powder and whisk again. Now add the mixture of dry ingredients and mix gently until a uniform dough is formed.
Divide the dough into 18 balls. Gently flatten each ball and place on a greased (or lined with cookie sheet) baking tray 2 inches apart from one another. Bake at 350F for about 10-12 minutes until the cookies are baked. Allow to cool completely on a cooling rack.
* Flax meal is prepared by grinding the flax seeds into powder. Once prepared, the flax meal can be preserved for up to six months by freezing.