Chocolate chip cookies don’t need improvement, but we can’t resist riffing on the classic treat. Enter Aran Goyoaga’s roasted almond and chocolate chunk cookies, which are gluten free and dairy optional, but totally don’t taste like it.
“I love the crispy, chewy and crunchy texture of these cookies,” the Cannelle et Vanille Bakes Simple author says. “I would also recommend using smoked and salted almonds for another layer of flavor.”
As she explains, “I didn’t add this step below because the cookies can be baked right after mixing (and why would I make you wait!), however, I really like chilling the dough for at least eight hours so it’s hydrated.” This has a twofold effect: The flavor is enhanced and the cookies have a better texture. “If you are using flour that is stone-ground or coarse,” she continues, “I really recommend chilling the dough so the flour has a chance to hydrate.”
Patience isn’t our forte…but we’ll do almost anything for a cookie.
Aran Goyoaga’s Peanut Butter–Banana Cookies
½ cup (120g) almond butter
¼ cup (55g) unsalted butter or dairy-free butter, room temperature
½ cup (100g) granulated sugar
¼ cup (50g) light brown sugar
2 teaspoons vanilla extract
1 large egg
1 tablespoon whole milk or oat milk
¾ cup (105g) light buckwheat flour or superfine brown rice flour
2 tablespoons almond flour
½ teaspoon kosher salt
½ teaspoon baking soda
3 ounces (90g) 70 percent chocolate, coarsely chopped, divided
3 ounces (90g) roasted and salted almonds, coarsely chopped, divided
Flaky sea salt (optional)
1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In the bowl of a stand mixer fitted with a paddle attachment, combine the almond butter, butter, granulated sugar and brown sugar. Beat on medium speed until creamy and light, about 3 minutes. Add the vanilla extract, egg and milk, then beat until combined.
3. In a small bowl, stir together both flours, the salt and baking soda. Add to the mixer and beat until it nearly comes together. Add about three quarters of the chopped almonds and chocolate and continue beating until combined. The dough will be sticky and spread a bit. (See headnote about chilling the dough.)
4. Scoop 3 tablespoons of dough (you can use a large ice cream scooper) onto the prepared baking sheets—approximately 6 cookies per sheet. Dot the tops of the cookies with some of the remaining chopped almonds and chocolate chunks. Sprinkle a small pinch of sea salt on top, if using. Bake the cookies until the edges are golden brown but the center still appears soft, 9 to 11 minutes. The tops will puff up slightly. Cool the cookies on the baking sheet until you can lift them without falling apart, at least 10 minutes. Store the cookies in an airtight container for up to 5 days.