No bake chocolate almond cookies

I just made these no bake chocolate almond cookies yesterday and holy smokes, I was so excited I came up with this recipe. I actually used two different types of chocolate and that was just plain genius. If you like chocolate you are going to love this cookie recipe for sure.

No bake gluten free vegan chocolate almond cookies | Eat Good 4 Life

These no bake chocolate almond cookies are also gluten free and vegan. I love making sweets that don’t require baking as well as be able to cater to different dietary restrictions for all my friends that follow my blog.

I was also able to use hemp seeds in a way that I haven’t before. I have  been wanting to incorporate this ingredient into my sweets for quite some time so yesterday I tried and venture to add it to these cookies. I truly love hemp seeds because they are super healthy and taste great. I actually don’t fell guilty about eating these healthy cookies since they have wholesome ingredients and are packed with protein.

One tip I can suggest when making these cookies is that if you find that the batter is somewhat dried and it is not coming together correctly in your food processor just add 1 tablespoon of water at a time. That should do the trick. I didn’t have to do with mine but later on I wish I did. They could have been a tad more pliable.

Well there isn’t much I can say about these beauties but that you have to make them for yourself. Use any nut butter of your choice, anything goes.

Enjoy!

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No bake chocolate almond cookies

Miryam's original recipe

Yield: 20-22 cookies

Total Time: 20 minutes

Ingredients:

Coating

  • 1 cup dark chocolate chips, vegan if need be
  • 1 tbsp coconut oil

Directions:

Add the hemp seeds to your food processor and pulse until they are almost pulverized. Not need to pulverize them completely. Add the remainder of the ingredients and pulse until the mixture comes together. If it doesn't just add 1 tablespoon of water at a time until it does.

Line a baking sheet with unbleached parchment paper. Make about 20 little balls with the bater and place in the prepared baking sheet. With the back of a fork press each ball to give it a criss cross pattern. Freeze for 10-15 minutes.

Melt the chocolate and coconut oil in a microwave save bowl at 45 seconds intervals until completely melted.

Dip each cookie half way and place back in the tray. Repeat with all the cookies and place back in the freezer for a few minutes until the chocolate solidifies.

Keep cookies refrigerated.

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25 comments

  1. This looks amazing! I can’t wait to try it. Btw, there is non-alcoholic Bailey’s Creamer available at most grocery stores, and I think that’s what I’ll try. It worked great in some Irish Cream cookies I made for the holidays, so it would probably work great in this as well.

    • I think that would work on this recipe too :-)

    • So, I tried this yesterday and substituted Bailey’s Creamer. The cake came out off the oven looking super moist and fluffy, but when we ate it later in the day, it was very dense and crumbly. Do you think that’s the difference between actual Bailey’s and the non-alcoholic creamer, or did I do something wrong? 
      Also, did you whip your ganache or just pour it over? 

    • Did you use whole wheat pastry flour or whole wheat flour? Otherwise the only thing I can think about is the fact that maybe your oven is different and baking it a bit less time may make a difference. I doubt is the creamer! Sorry it was dense. I just poured the ganache and use an spatula to spread it nicely!

    • Thanks! I did use pastry flour.  I’ll try baking it a bit less next time. It tasted really good, just a bit dense. 

    • Mine was fine but also maybe try to use less flour. Maybe 2-3 tbsp less. I think that should probably fix it :-)

  2. What flour would you use to make this gluten free?

    • I think a mixture of coconut flour and almond flour or just coconut flour. How much I am just not sure because coconut flour is so different than regular :-( You can use a gluten free flour mix too and that would probably be the same amount!!

  3. Your movement shots are gorgeous!!! Wish I had lighting like yours! 

  4. This chocolate cake looks amazing! Its’ the perfect St. Patrick’s Day treat :) 

  5. I ALWAYS have a chocolate craving :) This cake looks delish!

  6. Oh, yes!! I need this in my life! Baileys is great and I can never pass up a delicious chocolate cake recipe :)

  7. OMG! This looks soooo good! I don’t think chocolate cake could get much better! 

  8. You absolutely have to indulge every once in a while! If I’m going to indulge, this is the way to do it!  This cake is incredible!

  9. Such a show stopper dessert!  It looks fantastic!

  10. Instead of Bailey’s, do you think Kahlua would work well in this recipe?

    • Yes I think so. Just add a bit less. Mine was boozy…unless you like it boozy :-) :-) Then I just served it with a bit of vanilla ice cream and it was way better :-)

  11. That looks to die for!
    You mentioned that the baking pan should be lined with parchment paper, but on the photos above, I noticed the pan was greased and floured.

  12. This cake looks absolutely amazing, my dear! And it doesn’t look so difficult to make it. 

  13. It’s a pity you don’t have a donate button! I’d most certainly donate to this superb blog!
    I suppose for now i’ll settle for book-marking and adding your RSS feed to my Google account.
    I look forward to brand new updates and will talk about this site with my Facebook group.
    Chat soon!

  14. That is a good tip particularly to those new to the blogosphere.

    Short but very accurate information… Thank you for sharing this one.
    A must read post!

  15. What other flour can I use please?! Can’t get wheat pastry flour in UK

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