NO-BAKE CHOCOLATE OAT COOKIES

No-Bake Chocolate Oat Cookies image

Yield makes about 36 cookies

Number Of Ingredients 12

1/2 cup sliced raw almonds
6 ounces high-quality bittersweet chocolate (preferably at least 60% cacao), chopped
1/2 cup sugar
1 teaspoon instant espresso
6 tablespoons unsalted butter
1/2 cup whole milk
2/3 cup almond butter
1 teaspoon almond extract
3 cups rolled oats
1/2 cup unsweetened dried cherries, chopped
2 tablespoons fleur de sel or other flaky sea salt
1/4 cup unsweetened cocoa powder

Steps:

Line a baking sheet with parchment or waxed paper.
Toast the almonds in a small, dry skillet over medium-high heat, shaking the pan frequently, until lightly browned and smelling toasty, 2 to 3 minutes. Be careful not to let them burn. Immediately transfer to a plate to cool.
In a medium saucepan, combine the chocolate, sugar, instant espresso, butter, and milk and stir over medium heat until the chocolate and butter have melted and the mixture is smooth. Stir in the almond butter and almond extract until smooth, then stir in the oats. Cook, stirring frequently, until the oats are slightly softened, 3 to 5 minutes. Remove from the heat and stir in the cherries and almonds, mixing well to combine.
Let cool slightly, then scoop out the dough by the rounded tablespoon and drop onto the parchment-lined baking sheet. (Don't worry about spacing them far apart; since they aren't baked, they won't spread.) Sprinkle the cookies with the sea salt, then sift cocoa powder generously over the tops.
Transfer the baking sheet to the refrigerator and chill the cookies for at least 1 hour, until they have firmed up. Store in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for several months.