Julia Resnick's Salted Dark Chocolate Almond Milk Cookies with Toasted Almonds
3 ounces butter, (or vegan butter, if desired)
2 tablespoons Mandelin Classic Natural Roasted Almond Butter
1/ 2 cup granulated sugar
1/ 2 cup brown sugar
1-1/ 4 cup Mandelin Blanched Almond Flour
1/ 2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/ 4 teaspoon salt
1 tablespoon almond milk
2 (3.5 ounce) dark chocolate bars, chopped and divided
1 tablespoon coconut oil
1/ 2 cup Mandelin Blanched Sliced Almonds, toasted
Flaky sea salt, for topping
Preheat oven to 375°F and line two baking sheets with parchment paper.
In a stand mixer with a fitted paddle attachment, beat butter, almond butter and sugars until light and fluffy, about 2-3 minutes. Add vanilla extract and mix until combined.
In a medium bowl whisk together almond flour, cocoa powder, baking soda, and salt. Add flour mixture to the butter and sugar mixture and mix just until incorporated. Add almond milk and mix to combine. Add half the chopped chocolate to the batter and stir until combined.
Portion cookie dough into golf-ball sized rounds, rolling then into smooth balls with your hands. Place on prepared baking sheets and flatten the rounds with your hands, leaving at least 2 inches between each cookie. Bake until crackly, about 15-18 minutes. Let cool on baking sheet for 3 minutes, then transfer to a cooling rack until completely cooled.
In a small bowl, melt remaining chopped chocolate with coconut oil in the microwave using 30 second intervals; stirring until smooth. Once cookies have cooled, dip them half way into melted chocolate, then transfer to parchment lined baking sheets. Sprinkle with almonds and flaky salt. Chill until chocolate has set. Serve immediately or store in an airtight container for up to 5 days.
Created by Julia Resnick for Almond Board of California