Chocolate Almond Cookies (eggless)

Chocolate almond cookies are delicious crunchy cookies made with almonds, flour, cocoa, butter and sugar. It is an easy, egg free, slice and bake chocolate cookies recipe perfect for serving with tea, coffee or milk.

These cookies turn out crisp from outside with crumbly melt in the mouth texture inside like shortbread cookies. The addition of almonds gives them nice nutty texture and warm aroma, making them perfect for winter season.

The almond chocolate cookie recipe shared here is:

• Vegetarian
• Kids friendly
• Simple and quick to make
• Made without chocolate chips 

Apart from enjoying as snack, they are also great for edible gifting on festivals like Diwali, Christmas, Thanksgiving etc. You can make it in big batches and easily store it in airtight container for 5-6 days.

I always prefer homemade cookies over store bought ones as they taste so much better and you can enjoy them without worrying about the preservatives, artificial flavour or additives. 

Chocolate Almond Cookies Ingredients:

The chocolate almond cookies are made with following ingredients-

• All purpose flour / Plain flour (Maida)
• Cocoa powder (unsweetened)
• Powdered sugar
• Almonds
• Butter (unsalted)

Always taste the almonds before using to check for bitterness. Sometimes if they are stored for too long, they turn rancid and turn bitter in taste. 

I have also used a little amount of baking powder but if you want to make cookies without baking powder then feel free to skip it. Salt, although used just a pinch, enhances the taste of these cookies.

If you are using salted butter then skip adding salt. To make these almond chocolate cookies vegan or dairy free, use margarine instead of butter.

Prepping Almonds:

We will use the almonds after grinding them in mixer grinder. Always grind the almonds in pulses as continuous grinding can sometimes make them release their fat (butter).

We will first grind the almonds in 4-5 pulses and take out 3 to 4 tablespoons of almond bits from the grinder jar. Then we will grind the remaining almonds into fine powder.

You can even use almond meal in these chocolate cookies recipe. Do not confuse it with almond flour as almond meal is made by grinding unpeeled whole almonds whereas almond flour is made by grinding skinless (blanched) almonds.

Variations:

This chocolate almond cookies recipe is quite flexible. Instead of almonds you can also add other nuts like pecans, walnuts, hazelnuts, peanuts, dark or white chocolate chips to make different cookie varieties like-

• Chocolate Pecan Cookies
• Chocolate Hazelnut Cookies
• Chocolate Cashew Cookies

Youtube Video:

https://youtu.be/34SqR0nE7tc

More eggless cookies recipes :

• Almond Flour Peanut Butter Cookies
• Eggless Tutti Frutti Cookies
• Eggless Coconut Cookies (with whole wheat)
• Nankhatai (Cardamom Cookies)
• Eggless Chocolate Chip Cookies
• Air fryer Cookies (3 ingredients)

Ingredients:(Makes 16-18 cookies)

• All Purpose Flour (Maida)-1 cup (120 grams)
• Unsalted Butter- 7 tbsp (100 grams)
• Powdered Sugar*- 1/2 cup (75 grams)
• Almonds- 1/2 cup (70 grams)
• Cocoa Powder (unsweetened) – 2 tbsp
• Baking Powder- 1/4 tsp
• Vanilla Essence- 1 tsp
• Salt-1/8 tsp

Notes:

1. *If you like cookies on sweeter side add 1-2 tablespoons more of powdered sugar.
2. The butter used should be at room temperature.
3. Instead of vanilla essence you can also use almond essence or extract.

Directions:

Step 1:

Sieve together all purpose flour, salt, cocoa powder and baking powder. Keep this bowl aside.

Step 2:

Add almonds to a grinder jar. First grind it in 2-3 pulses. Take out 2-4 tablespoon of almonds from the jar and keep them aside. Grind rest of the almonds till they gain powder like consistency. Keep these almonds aside.

Step 3:

In a mixing bowl, whisk butter & sugar together till the mixture becomes fluffy and slightly pale in colour. Add vanilla extract and mix well. Add crushed almonds and fold gently.

Step 4:

Add sieved flour and powdered almonds to the whisked butter and sugar mixture. Using hands or spatula mix all the ingredients. Do not knead the dough, just mix them enough so that they bind together as dough.

Step 5:

Spread cling film on kitchen counter & transfer this dough over it. Give it the shape of a log & then wrap that log with cling film. Roll it into a smooth cylinder. Keep it in fridge for 30 minutes to 1 hour.

Step 6:

When you are ready to make cookies, set the oven for preheating at 180°C (356°F). Line the baking tray with parchment paper. Bring out the cookie dough log from the fridge and slice them into even sized cookies. Line them on baking tray leaving 1 inch space between them.

Step 7:

Bake these chocolate almond cookies at 180°C (356°F) for 18-20 minutes. Keep an eye after 18 minutes as the time varies from oven to oven.

Check the bottom edges of the cookies to see if they have changed in colour. Let them cool down in tray for 10 minutes and then transfer them on wire rack to cool completely. The cookies will seem soft initially but will crisp up on cooling. 

Enjoy these crunchy buttery cookies with cuppa tea or cappuccino.

Tips :

1. Do not knead the dough too much as it can cause gluten formation spoiling the texture of cookies.

2. In summers sometimes the butter starts melting quickly and you might feel the dough has become too sticky. In such case keep the cookie dough in fridge for 10 minutes and then proceed with the recipe.

How to store these chocolate cookies?

Store them in an airtight jar or container. These cookies remain good for 5-7 days.

More chocolate recipes (without egg):

• Chocolate Mug Cake
• Chocolate Brownies
• Chocolate Cupcakes
• Air fryer Chocolate Cake

Pin for later:

Kitchen Products Used:

• Almonds
• Vanilla Extract
• Cocoa Powder
• Baking Powder

If you try this chocolate almond cookie recipe and share pics on social media, then don’t forget to tag us on Facebook, Instagram or use  #kuchpakrahahai. 

Let’s stay connected
Facebook|Instagram|Pinterest |Youtube