Small vegan chocolate cookies using a Aldi
(4.8)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Indulge in the delightful world of small vegan chocolate cookies, where rich dark chocolate meets the tropical charm of coconut oil, creating a symphony of flavors that dance on your palate. These cookies are not just a treat; they're a testament to how delicious vegan baking can be! Originating from the heart of health-conscious kitchens, this recipe is a nod to those who believe that every bite can be both guilt-free and satisfying. Fun fact: did you know that chestnut flour adds a unique sweetness and nutty flavor that pairs perfectly with chocolate? Grab your mixing bowl and prepare to impress your friends with these scrumptious bites that are as good for the soul as they are for the planet!
Ingredients
- 100 g Dark chocolate
- 150 g Coconut oil
- 130 g Cassonade brown sugar
- 120 g Almond milk
- 100 g Buckwheat flour
- 200 g Chestnut flour
- 1 Bag(s) Baking powder
- 50 g Blanched almond
Steps
- Preheat the oven at 180°C.
- Cut in pieces, and add 100 g of dark chocolate in the food processor bowl.
- Mix manual: 3sec / 0°C / Speed 6.
- Transfer the content of the preparation content in a container.
- Add 150 g of coconut oil, 130 g of cassonade brown sugar, 120 g of almond milk in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 5.
- Add 100 g of buckwheat flour, 200 g of chestnut flour, 1 bag(s) of baking powder, 50 g of blanched almond in the food processor bowl.
- Mix manual: 12sec / 0°C / Speed 7.
- Add the reserved chocolate.
- Mix manual: 5sec / 0°C / Speed 3.
- Take the dough out of the bowl and shape it into balls the size of a golf ball.
- Flatten them and place them on a baking tray lined with parchment paper.
- Cook in the oven at 180°C during 20min.
- Let the cookies cool down before serving them.
