Chocolate Almond Cookies

• Vegan

• Baking & Spices

  • 6 1/3 oz All-purpose flour
  • 3/4 tsp Baking powder
  • 1 1/4 oz Cocoa powder
  • 5 oz Powdered sugar
  • 1 tsp Salt

• Oils & Vinegars

  • 1 1/4 cup Canola oil

• Nuts & Seeds

  • 10 oz Almonds, roasted unsalted ground
  • 1 Almonds

Found on curiousnut.com

Description

Ingredients

• 6.4 oz all-purpose flour (1½ cups scoop and sweep)
• 1.2 oz (1/2 cup) cocoa powder
• 10 oz (2 cups) roasted unsalted almonds, ground
• 5 oz (1¼ cups) powdered sugar, sifted
• ¾ tsp baking powder
• 1 tsp salt
• ½ cup – ¾ cup canola oil
• Sliced Almonds

Directions

• Preheat the oven to 350 F.
• In a large bowl, whisk together the flour, cocoa powder, ground almonds, powdered sugar, baking powder, and salt.
• Add ½ cup oil and toss the mixture. You will start to see small clumps forming. Continue to add oil 1 tbs at a time and toss. More clumps will start to form and the color will darken a little. Test to see if the mixture comes together without breaking apart by squeezing a handful into a ball. If its still crumbly, add a little more oil. If not, the dough is ready.
• Press everything together to roughly form a large dough. Divide and shape them into small round balls (about 1 in diameter). I use the scale to make equal size balls (0.6 oz each). Rolling each ball between your hands will make the ball smooth.
• Place the shaped balls on a parchment paper lined cookie/baking sheet pan with 1 gap between each dough (cookie will not spread). Gently press a sliced almond onto the top of the dough making sure its snug or else it may drop off after baking.
• Bake them for 12-15 minutes until cracked forms on the surface. Let cool on the pan placed over a wire rack. Once completely cooled, store in an airtight container. Cookies are delicate so handle with care.