Recipe for Dark Chocolate Cookies with Almond Chunks (Egg-Free)

Preheat your oven to 140°C. In a bowl, add the softened butter and sugar. Mix until you obtain a smooth mixture. Add the applesauce, vanilla extract, and mix well. Incorporate the spelt flour, baking powder, baking soda, and unsweetened cocoa into the butter-sugar mixture.

Mix everything together using a spatula. Add the chopped almonds and dark chocolate chips. Drop the dough using a tablespoon onto a baking sheet lined with parchment paper. Leave enough space between the cookies. Bake for 20-25 minutes. Let them cool if you have the patience to wait and enjoy them while still warm.

Can cookies be stored? After baking, you can keep your cookies for 8 days in an airtight container. If you do not wish to bake all the dough, you can freeze it without any issues!

Why add baking soda to cookie dough? Feel free to include it to help your cookies rise, and you will see, they will be lighter.

To finish, how to get nice round cookies? As soon as your dough is ready, wrap it in plastic wrap and roll it to form a log. Let it rest in the refrigerator for 10 minutes. When you take it out, remove the wrap and, using a knife, slice the cookies to achieve nice uniform shapes.