Butter and Egg-free Chocolate Nut Cookies

Name: Butter and Egg-free Chocolate Nut Cookies
Yield: 36 servings
Cuisine: American
Ingredients: 30 grams Vegetable oil; 40 grams Sugar; 2 tbsp Milk; 90 grams Cake flour; 10 grams Cocoa; 15 grams Almond flour; 30 grams Chopped or sliced almonds

cookpad.japan @cookpad_jp

I wanted to make cookies but I had no butter! So I tried making them with vegetable oil and they turned out alright.

The dough contains almonds, so if it crumbles when you cut it, gently push it back into shape. The dough is easy to cut, so you don't have to leave it to chill for so long. For 36 cookies. Recipe by nyonta

I wanted to make cookies but I had no butter! So I tried making them with vegetable oil and they turned out alright.

cookpad.japan @cookpad_jp

I wanted to make cookies but I had no butter! So I tried making them with vegetable oil and they turned out alright.

Saved

Ingredients

36 servings

30 gramsVegetable oil
40 gramsSugar
2 tbspMilk
90 gramsCake flour
10 gramsCocoa
15 gramsAlmond flour
30 gramsChopped or sliced almonds

Saved

Steps

1

Put the oil and sugar in a bowl and mix with a rubber spatula.
2

Combine and sift the flour, cocoa and almond flour, then put half into the oil and sugar from step one and mix.
3

Mix to a cream-like consistency while adding the milk.
4

Add the rest of the floury ingredients and the almonds, and mix.
5

The dough is done when it's all come together.
6

Shape them into round or square sticks, wrap them and leave them in the fridge for over an hour. Until they are hard enough to slice.
7

Slice them into 4 mm thick pieces and line them up on a baking tray. Bake them in a 170℃ oven for about 13 minutes.
8

All done.