CHOCOLATE-ALMOND MUMMY COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield 16 to 20 mummy cookies
Number Of Ingredients 12
Steps:
- Combine the all-purpose flour, almond flour, cocoa powder, salt and baking powder in a medium bowl; whisk to combine. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until pale and fluffy, 4 to 5 minutes. Beat in the egg and both extracts. Reduce the mixer speed to medium low; beat in the flour mixture until combined. Divide the dough in half and shape each half into a disk. Wrap in plastic wrap and refrigerate until firm enough to roll out but not hard, 1 to 2 hours.
- Preheat the oven to 350˚. Line 2 baking sheets with parchment paper. Working with 1 piece of dough at a time, roll out the dough on a lightly floured surface until about 1/4 inch thick. Cut out shapes using a 5-inch mummy cookie cutter (or cut the dough into rectangles or circles). Reserve the dough scraps. Arrange the cutouts about 1 inch apart on the prepared baking sheets.
- Gather the dough scraps and roll out on a lightly floured surface until very thin. Cut into 1/8-inch-wide strips. Arrange the dough strips on the cutouts to look like bandages, trimming as needed. Refrigerate the cutouts until firm, about 15 minutes.
- Bake the cookies until firm around the edges, 15 to 20 minutes. Let cool completely on the baking sheets. Dust with confectioners' sugar and dot with black decorating icing for eyes.
CHOCOLATE-ALMOND CRUNCH COOKIE (MADE FROM ALMOND PULP!)
One of the best parts of making your own almond milk is that you also get almond PULP. It comes out of a slow juicer rather crumbly making it a perfect base for these delicious Chocolate-Almond Crunch Cookies. They are super simple, slightly sweet, easy to make and full of healthy fats thanks to the coconut oil and almond butter (just don't enjoy too many in one sitting because the calories can add up.
Provided by Jamie Webber
Number Of Ingredients 1
Steps:
- Directions After you make your almond milk, store the almond pulp in the fridge to help it dry a little. Combine all of the ingredients except the oats, salt and cacao nibs in a food processor or high-powered blender until mixed together and a batter forms. Mix batter with rolled oats in a bowl. Line a baking dish with plastic wrap or parchment paper. Scoop small, bite-sized balls onto the baking dish. Shape the cookies how you want them or you can leave them in balls! I flattened the balls out a little bit but they by no means looked perfect, they only tasted perfect. Top the cookie dough with raw cacao nibs or chocolate chips to give them a little crunch and a dark chocolate-y taste (feel free to skip this step if you'd rather not have chocolate). Sprinkle cookies with a little sea salt (a little goes a long way but it adds a super satisfying touch). Place in freezer for about 30 minutes to let harden. Serve and enjoy! Store in the freezer.
ALMOND DELIGHT COOKIES WITH DARK CHOCOLATE (SUGAR-FREE ALMOND PULP COOKIES)
Almond pulp, left over from making almond milk, can be made into these tasty, gluten-free, refined-sugar-free, and vegan cookies.
Provided by JoyFullGrl
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 56m
Yield 22
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with lightly greased parchment paper.
- Soak dates in hot water until soft, 6 to 10 minutes. Drain.
- Combine dates, almond pulp, oats, almond milk, almond flour, coconut flour, coconut oil, applesauce, vanilla extract, cacao nibs, cinnamon, salt, and nutmeg in a food processor. Process to the consistency of cookie dough, adding water if needed.
- Roll 1 tablespoon of cookie dough with your hands. Pinch sides with your fingers to form a square. Place on the prepared baking sheet and press down with your fingers or a fork to flatten slightly. Repeat with remaining dough.
- Bake in the preheated oven until golden brown, about 20 minutes. Let cool.
- Melt dark chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 2 minutes. Drizzle melted chocolate over cookies.
Nutrition Facts : Calories 115.8 calories, Carbohydrate 14.5 g, Cholesterol 0.1 mg, Fat 4.9 g, Fiber 1.8 g, Protein 5 g, SaturatedFat 1.6 g, Sodium 74.2 mg, Sugar 8.1 g
ALMOND CHOCOLATE COOKIES
With crisp outsides and brownie-like insides, these cookies were a big hit when my 5 year-old son took a batch to share at preschool. In fact, kids of all ages love them.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream the butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, cocoa and baking soda; gradually add to creamed mixture and mix well. , Drop by rounded teaspoonfuls 2 in. apart onto an ungreased baking sheets. Bake at 375° for 7-9 minutes or until edges are firm. Remove to wire racks to cool.
Nutrition Facts : Calories 105 calories, Fat 5g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 85mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
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