Chocolate Almond Butter Cookies

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Chocolate Almond Butter Cookies

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Ingredients

18 portion(s)

Ingredients

1 egg
250 grams raw almonds
90 grams rapadura or coconut sugar
5 grams baking soda
30 grams cocoa or 20 grams cocao
120 grams caramel or white chips, (or a combination)

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6

30min

Preparation 20min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Afternoon tea Snack Supper Baking Biscuit/cookie Birthday Children birthday Everyday Gift Holiday Kids in the kitchen Party Picnic Easy Low budget Quick Gluten free

Recipe's preparation

Method:

Preheat oven to 180 degrees and line 2 baking trays with baking paper or Thermo Oven Mats.

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Weigh 250 grams of almonds into TM bowl. 30 sec/speed 4. Scrape down sides. 1-2 min/speed 7. Stop the blades and scrape the nuts down in to the bowl as the blades run clear (2 or 3 times). Almonds should have a paste or butter texture as in picture.

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Remove lid from TM bowl to allow almond butter to cool, ideally in the fridge for a few minutes.

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Add 1 egg, sugar, baking soda and cocoa. 20 sec/speed 4.

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Add chocolate or caramel chips. 10 sec/reverse/speed 4

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Scoop out by the tablespoon and roll into a ball. Place on tray. Gently press balls on tray to flatten and blot with paper towel if oily from the almonds.

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Bake 8-10 minutes for soft cookies. 12 minutes for crispy

Accessories you need

Spatula TM5/TM6
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Tip

The nut butter will be about 45 degrees when processed. Sitting the bowl in the fridge for 5 minutes will cool it down sufficiently however longer is even better. If you put the chocolate in when the butter is still warm it will melt which creates a tasty variation.

Original recipe adapted for Thermomix from sallysbakingaddiction.com

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.