Description
These vegan chocolate and almond cookies are a delightful balance of chewy texture and rich flavor, studded with roasted almonds and chocolate chunks.
Ingredients
Units
Scale
- 1 tablespoon chia seeds, lightly crushed
- 3 tablespoons water
- 1/2 cup (55g) almonds, ground
- 3/4 cup (85g) all-purpose flour
- 1/2 cup (55g) cocoa powder
- 1/4 cup (35g) coconut sugar
- 1/4 cup (55g) granulated sugar
- 1/2 cup (55g) roasted almonds, roughly chopped
- 1/2 cup (90g) vegan chocolate chunks
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 cup (60ml) coconut oil, melted
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350F
- If you’re roasting your own almonds, put them in the oven for about 10 minutes, until they start to darken and become fragrant.
- In a small bowl, mix together the chia seeds and water. Set aside so that the mixture turns into a gel.
- In a large bowl, whisk together ground almonds, all purpose flour, cocoa powder, coconut sugar, granulated sugar, baking powder, cinnamon and salt.
- Mix toasted almonds and chocolate into dry ingredients.
- In a small bowl, mix together coconut oil, vanilla extract and chia gel.
- Mix wet ingredients into dry ingredients.
- Add 1-2 tablespoons of almond milk until the mixture is fully moist and will stick together (but not super wet or sticky).
- Roll 2 tablespoons of the dough into a ball and flatten into a cookie shape (the cookies don’t flatten in the oven). Continue until you run out of dough (you should get about 16 cookies). Place cookies on a parchment lined baking tray.
- Bake cookies for about 10, until just cooked through. They should still feel soft but if you lift one up, the bottom should be fully set.
- If you’re roasting your own almonds, preheat oven to 350F and bake them for about 10 minutes. They should smell really fragrant.
- If you’re making your own almond meal, grind almonds into a food processor until finely ground but don’t over process or it will turn into almond butter!
- Make sure your chocolate is 100% vegan if that’s a concern for you.
- If you’re not eating these cookies right away, I highly recommend that you store them in a plastic bag in the freezer. They freeze wonderfully and they are the type of cookie that are delicious to eat when they are still a bit frozen (if you like that sort of thing).
- Let the cookies cool on the baking tray.
- Store in an airtight container for a few days or, if you want them to keep longer, store them in the freezer.
Notes
Flatten the cookies before baking as they don’t spread much. Bake for exactly 10 minutes to avoid drying out. Store leftovers in the freezer for a quick treat; they are delicious even when frozen. Let thaw or warm in a toaster oven if preferred unfrozen.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg