Prep 10 mins
Cook 11 mins
Posted to the "Cooking-Dragon" mailing list by Susan. She says, "Critics of vegan cookies beware: this one will have you eating your words… and the cookies!" She also notes, "Unbleached all-purpose flour produces a more decadent cookie with classic taste and texture. You can, however, use whole-wheat pastry flour and still have a cookie that is fantastic (really!)."
- 1 cup unbleached all-purpose flour or 1 1⁄4 cups spelt flour
- 1⁄4 cup natural cocoa powder
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 3 tablespoons slivered almonds (toasted or not)
- 3 tablespoons non-dairy chocolate chips
- 1⁄4 cup unrefined sugar
- 1⁄4 teaspoon sea salt
- 1⁄3 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 1⁄2 teaspoon almond extract (optional)
- 1⁄4 cup organic canola oil
- 2 -3 tablespoons non-dairy chocolate bars, broken in small chunks (for topping) or 2 -3 tablespoons non-dairy chocolate chips (for topping)
- 3 tablespoons slivered almonds, for topping (toasted or not)
- Preheat oven to 350°F
- In a bowl, sift in the flour, cocoa powder, baking powder, and baking soda. Add the almonds, chocolate chips, sugar, and salt, and stir until well combined.
- In a separate bowl, combine the maple syrup with the vanilla and almond extracts, then stir in the oil until well combined.
- Add the wet mixture to the dry, and stir through until just well combined (do not over mix). Place large spoonfuls of the batter on a baking sheet lined with parchment paper. Take 1 or 2 chocolate chunks and a pinch or two of almonds and gently press into each cookie, flattening cookies a little.
- Bake for 11 minutes, until just golden (if you bake for much longer, they will dry out). Let cool for no more than 1 minute on the sheet, then remove with a large spatula and transfer to a cooling rack.