by A few weeks ago, I was trying to recreate my favorite double chocolate cookies from Simple Mills (which are now about $5.50 for a little box- yikes!), and I came up with this recipe.
My cookies actually didn’t taste anything like the crispy chocolate cookies I was trying to re-create… however, they did taste like little vegan chocolate brownies. Yum! 😋
Then we decided to add a dab of Red Raspberry jelly in the center of the cookies before baking, and it put them over the moon. 🌜
I’ll tell you upfront- these chocolate cookies are rich and not very sweet (intentionally)…I also used a pure fruit (no-sugar added) raspberry jam in the center which adds plenty of sweetness for us. However, if you like sweeter cookies, then just add a couple extra tablespoons of sugar to the batter.
It took quite a few batches to experiment with these- but what I found is that the almond flour measurement doesn’t have to be exact (I tend to use anything 128-138 g of almond flour), BUT it really does work best to weigh your almond flour with a food scale rather than measure it out with a cup to make sure that you are using at least 128 g almond flour.
Also, when you first start mixing your batter, it will look extremely dry, at first; however, keep mixing and it will eventually all moisten. The dough should be very stiff; if your batter is too moist, the cookies will be too soft and fall apart easily after baking.
Chocolate Raspberry Thumbprint Almond Cookies
Ingredients
- 1 cup Blanched Almond Flour (128 grams)
- â…“ cup Cocoa Powder (37 grams)
- 3 Tablespoons Granulated Sugar
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- 1 teaspoon Vanilla
- ¼ cup Almond Milk (or any non-dairy milk)
- 1-2 Tablespoons Raspberry Jam (100% fruit)
- ¼ cup Chocolate chips (vegan) optional
Instructions
- Preheat oven to 350° F (177° C). Line cookie sheet with parchment paper.
- In a medium mixing bowl, combine almond flour, cocoa powder, salt, baking powder, and granulated sugar.
- Add vanilla and almond milk; stir until combined. The batter will look dry at first, and it be very thick. (Do not add more liquid, though, because it will just make the batter sticky, and that cookies won't firm up after baking.)
- Optional: Stir in the chocolate chips, if using.
- Drop the batter by tablespoonful onto cookie sheet (you should have 12-15 cookies depending on the size).
- Press down center of cookie with back of a small spoon or with your (clean) thumb.
- Place about ½ teaspoon red raspberry jam in the indentation in the cookie dough.
- Bake for 12-14 minutes in 350° F (177° C) oven.
- Remove cookies from the oven and allow to cool.
- Store cookies in an airtight container at cool room temperature for 2-3 days, refrigerator for up to 2 weeks, or freezer for up to 6 months.
