Salted Dark Chocolate Almond Milk Cookies with Toasted Almonds
Developed for California Almonds by Julie Resnick, the Feedfeed
3 oz. butter (or use vegan butter if desired)
2 tbsp almond butter
½ cup granulated sugar
½ cup brown sugar
1 tsp vanilla extract
1 ¼ cup almond flour
½ cup unsweetened cocoa powder
1 tsp baking soda
¼ tsp salt
1 tbsp almond milk
2 (3.5-oz) dark chocolate bars (or use vegan dark chocolate bars if desired)
1 tbsp coconut oil
½ cup 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 butters and sugars until light and fluffy, about 2-3 minutes. Add vanilla extract and combine.
In a medium bowl, mix flour, cocoa powder, baking soda, and salt. Add to wet mixture. Add almond milk and mix to combine. Chop one bar of chocolate and add to batter.
Roll cookie in palms, forming golf-ball sized rounds of dough, and slightly flatten into a disc shape. Place on parchment-lined baking sheets at least 2 inches apart. 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 chocolate bar with coconut oil and stir. 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.