Vegan Chocolate Almond Cookies
User Reviews
5
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Prep Time
15 mins
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Cook Time
12 mins
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Servings
2 dozen cookies
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Course
Dessert, Baked Goods
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Cuisine
Canadian, Vegetarian, Vegan
Vegan Chocolate Almond Cookies
Description
The cookie dough starts with a mixture of all-purpose flour, baking powder, salt, and Dutch-process cocoa powder. Coconut oil and both granulated and dark brown sugars are creamed together with vanilla extract, then alternately combined with the dry mixture and almond milk to form a smooth, vegan dough. Chopped almonds and vegan chocolate chips provide texture and bursts of chocolate.
Cookies are formed into dough balls spaced apart on a parchment-lined baking sheet and lightly pressed to flatten slightly. Sprinkling sea salt on top adds a counterpoint to the sweet chocolate flavor. Baking at 350 degrees Fahrenheit sets the edges while keeping the centers soft. Cooling on the baking sheet briefly before transferring helps maintain shape and texture.
The use of vegan chocolate chips and almond milk make these cookies suitable for a vegan diet without compromising richness or flavor. The almond pieces add a complementary crunch, making the cookies more substantial and interesting in texture.
Ingredients
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup Dutch-process cocoa powder
- 1/2 cup coconut oil melted and cooled to room temperature
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 1 1/2 teaspoons vanilla extract
- 1/3 cup almond milk Almond Breeze brand, unsweetened vanilla flavor
- 3/4 cup almonds chopped
- 1/2 cup chocolate chips vegan
Instructions
- Preheat oven to 350 degrees F and line baking sheets with a Silpat baking mat or parchment paper.
- In a medium bowl, whisk together flour, salt, baking powder and cocoa. Set aside.
- In the bowl of a stand mixer, combine sugars and coconut oil. Beat on medium-high until well combined. Add the vanilla and beat until smooth.
- Add the flour mixture in two batches, alternately with the milk, with the mixer on low. Stir in the almonds and chocolate chips.
- Form dough into cookie dough balls, using a cookie scoop or spoon. Place on prepared baking sheets, about 2 inches apart. Sprinkle with sea salt, if desired. Lightly press down on the cookies with the palm of your hand. Bake the cookies for 12 minutes or until the cookies are set around the edges, but soft in the center. Let the cookies cool on the cookie sheet for two minutes. Transfer to a wire cooling rack and cool completely.
- Note-make sure you use vegan chocolate chips if you need the cookies to be vegan. I like Enjoy Life brand. Store cookies in an air-tight container, for up to 3 days.They also freeze well!
User Reviews
Overall Rating
5
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