5 from 15 votes
Vegan Chocolate Almond Cookies
These Vegan Chocolate Almond Cookies combine cocoa powder, almond milk, and coconut oil for a rich, dairy-free dough studded with chopped almonds and vegan chocolate chips. The cookies bake into soft-centered rounds with set edges, delivering a balanced texture and deep chocolate flavor complemented by nutty crunch.
Prep Time
15 mins
Cook Time
12 mins
Servings:
2
dozen cookies
Course:
Dessert, Baked Goods
Cuisine:
Canadian, Vegetarian, Vegan
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!
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