Double Chocolate Almond Explosion Cookies

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READY IN: 21mins
Recipe by DrGaellon

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!)."

Ingredients Nutrition

  • 1 cup unbleached all-purpose flour or 1 14 cups spelt flour
  • 14 cup natural cocoa powder
  • 1 teaspoon baking powder
  • 12 teaspoon baking soda
  • 3 tablespoons slivered almonds (toasted or not)
  • 3 tablespoons non-dairy chocolate chips
  • 14 cup unrefined sugar
  • 14 teaspoon sea salt
  • 13 cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 12 teaspoon almond extract (optional)
  • 14 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)


  1. Preheat oven to 350°F
  2. 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.
  3. In a separate bowl, combine the maple syrup with the vanilla and almond extracts, then stir in the oil until well combined.
  4. 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.
  5. 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.

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