vegan chocolate almond cookies
Vegan baking is SO MUCH FUN.
I love the challenge of finding ways to get around dairy products in my cooking. As an unapologetic southerner, it’s sometimes hard to come to terms with the fact that I can’t throw a pound of butter into whatever I’m cooking – but there are so many other ways to replicate the amazing textures and flavors that come from non-vegan ingredients.
These cookies are my first commissioned work! (haha.) The other night, I was visiting some friends and talking about my blog, when one of them asked, “Do you do any vegan baking?” OF COURSE my answer was yes. He said that he liked chocolate and nuts, so I decided to whip up a cookie including my personal favorite, almonds. They’re eggless, butterless, and chewy as all get out…the dough is really easy to clean up, which is always a plus in my kitchen! The cinnamon helps to counter the molasses, and also brings out the rich chocolate flavor. Serve with a tall glass of vanilla soymilk!
Vegan Chocolate Almond Cookies
2 cups all-purpose flour (you can use whole wheat if you’d like)
2 tsp baking powder
1 tsp baking soda
1 tsp sea salt
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 tsp ground cinnamon
2/3 cup maple syrup
1/2 cup molasses
1/2 cup vegetable oil
1/4 cup sliced almonds
Sift together all dry ingredients (minus almonds) into a medium mixing bowl. In a separate bowl, whisk together all wet ingredients until oil no longer separates. Add to dry ingredients; stir in almonds. Mix by hand until completely combined.
Form dough into 1-inch balls; place onto cookie sheet at least 2 inches apart. Bake at 350 for NO MORE THAN ELEVEN MINUTES. (Any longer, and they’ll burn!) Remove from oven. Cool on cookie sheet for 3 minutes, then transfer to wire racks to cool completely. This recipe makes 20 good sized cookies, although you can make the dough balls smaller and increase the yield if you’d like. I’m sure that the recipe is easily doubled if you’re cooking for a crowd!