Amandio Chocolat
No-Butter Rich & Nutty Almond Chocolate Cookies
Experience the deep cocoa flavor and satisfying crunch of almonds in these delightful cookies! This recipe makes delicious chocolate cookies without butter, perfect for a home baking treat.
Cookie Dough Ingredients- 120g low-gluten flour (cake flour)
- 15g cocoa powder
- 50g powdered sugar
- 1 egg yolk
- 30g grapeseed oil (or neutral vegetable oil)
- 30g milk
- 50g sliced almonds
Cooking Instructions
Step 1
In a bowl, lightly whisk the egg yolk with a fork or whisk. Sift in the powdered sugar and mix until well combined and smooth, without any lumps. The mixture will thicken slightly as the sugar dissolves.
Step 2
Add the grapeseed oil (or another neutral vegetable oil) to the egg yolk and powdered sugar mixture. Whisk again until the oil is fully incorporated and the mixture is smooth. Ensure it’s emulsified and not separated.
Step 3
In a separate bowl, sift together the low-gluten flour and cocoa powder. This step helps to prevent lumps and incorporates air for a lighter cookie texture. Add the sifted dry ingredients to the wet ingredients and, using a spatula, gently cut and fold the mixture until just combined and no dry flour streaks remain. Be careful as the flour can fly up initially.
Step 4
Once the dough starts to come together, add the sliced almonds and milk. Use the spatula to cut and fold the ingredients into the dough until just incorporated. Do not overmix. Adjust the dough consistency by adding a little more milk if it seems too stiff. (Tip: I accidentally added a bit too much milk, and while it made the dough slightly softer, it was still manageable.)
Step 5
Gather the dough into a cohesive ball. Place it on a piece of parchment paper on your work surface and shape it into a log of your desired thickness (about 1 cm or 0.4 inches). Wrap it tightly in plastic wrap and freeze for at least 1 hour until firm. You can also refrigerate it for a day or two. A firm dough is essential for clean slicing.
Step 6
Once the dough is firm from freezing, take it out and use a sharp knife to slice it into pieces about 0.7 to 1 cm (about 0.3 to 0.4 inches) thick. Slicing while the dough is cold ensures clean cuts without crumbling. Arrange the sliced cookies on a baking sheet lined with parchment paper, leaving some space between them.
Step 7
Bake in a preheated oven at 180°C (350°F) for approximately 15 minutes. The cookies are done when the edges are lightly golden brown. Baking time may vary depending on your oven. Once removed from the oven, let the cookies cool completely on a wire rack for maximum crispiness.
