Egg-less Butter Almond Cookies with Salt Chocolate
Now, I’ll put this straight out there: these are not “healthy” cookies. There are many recipes that I will share for nourishing and wholesome sweet treats, but this recipe is purely for the love of something gooey, buttery and sugary that contains no eggs - because let’s be real, sometimes you’ve got to have a properly junky little treat - life is all about balance after all.
Some of my fondest childhood memories are those of rainy weekend afternoons when my mum and I would make huge batches of hot, squishy chocolate chip cookies. The kitchen would be camoflaged under a blanket of flour and powdered sugar. I would be feeling sick before the cookies even made it out of the oven (having done the essential bowl clearing duty). I remember the smell, the glasses of milk, and lying in an overstuffed heap afterwards.
I really really wanted to recreate this - sugar, butter and all! My only challenge was to do this without eggs. There are many vegan cookie recipes available out there - but if you are a fan of dairy but not of eggs, you find yourself somewhat restricted. So this recipe emerged on a rainy afternoon, as a celebration for completing this years hay scything. None of these incredients are hard to come by - in fact most of them are probably sitting in your cupboards at all time, ready for emergencies that require immediate cookie consumption. And considering this entire process takes about 20mins start to finish, even the most impatient of cooks can find satisfaction.
Ingredients:
(makes approx 15 cookies)
125g Butter
125g Castor Sugar
1tsp Vanilla Extract
150g Self-Raising Flour
50g Ground Almonds
1tsp Baking Powder
1tsp Cinnamon
2tbsp Water
High Quality Dark Chocolate
Sea Salt
Method:
- Preheat the oven to 180 degrees (C).
- Cream together the butter, sugar, and vanilla until smooth.
- Pour in the ground almonds and mix to combine.
- Seive the flour, baking powder, and cinnamon into the mix and combine.
- At this stage the mixture may be a little too dry, so add the water just until you reach a doughy consistancy (it shouldn’t be too wet - you should be able to roll balls with your hands) - Place some baking paper over a baking tray. With clean hands, take 1 (unheaped) tbsp of cookie dough and roll into a ball in your hand and place on the sheet. - Crumble some dark chocolate and squash one shard into the top of eat ball of dough. For a finishing touch, sprinkle some sea salt over the top of the dough. - Place into the oven and bake for 5-10 mins (until they have become golden and flattened out a bit - they should still be relatively thick however - this is where the goo is!)
Some of my fondest childhood memories are those of rainy weekend afternoons when my mum and I would make huge batches of hot, squishy chocolate chip cookies. The kitchen would be camoflaged under a blanket of flour and powdered sugar. I would be feeling sick before the cookies even made it out of the oven (having done the essential bowl clearing duty). I remember the smell, the glasses of milk, and lying in an overstuffed heap afterwards.
I really really wanted to recreate this - sugar, butter and all! My only challenge was to do this without eggs. There are many vegan cookie recipes available out there - but if you are a fan of dairy but not of eggs, you find yourself somewhat restricted. So this recipe emerged on a rainy afternoon, as a celebration for completing this years hay scything. None of these incredients are hard to come by - in fact most of them are probably sitting in your cupboards at all time, ready for emergencies that require immediate cookie consumption. And considering this entire process takes about 20mins start to finish, even the most impatient of cooks can find satisfaction.
Ingredients:
(makes approx 15 cookies)
125g Butter
125g Castor Sugar
1tsp Vanilla Extract
150g Self-Raising Flour
50g Ground Almonds
1tsp Baking Powder
1tsp Cinnamon
2tbsp Water
High Quality Dark Chocolate
Sea Salt
Method:
- Preheat the oven to 180 degrees (C).
- Cream together the butter, sugar, and vanilla until smooth.
- Pour in the ground almonds and mix to combine.
- Seive the flour, baking powder, and cinnamon into the mix and combine.
- At this stage the mixture may be a little too dry, so add the water just until you reach a doughy consistancy (it shouldn’t be too wet - you should be able to roll balls with your hands) - Place some baking paper over a baking tray. With clean hands, take 1 (unheaped) tbsp of cookie dough and roll into a ball in your hand and place on the sheet. - Crumble some dark chocolate and squash one shard into the top of eat ball of dough. For a finishing touch, sprinkle some sea salt over the top of the dough. - Place into the oven and bake for 5-10 mins (until they have become golden and flattened out a bit - they should still be relatively thick however - this is where the goo is!)