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| Vegan Chocolate Almond Butter Cookies |
"It may seem like these cookies have too much going on, but they don't! They're really rich and chewy and delicious vegan cookies!"
Ingredients :
- 1 cup almond butter
- 1 cup packed brown sugar
- 2/3 cup shortening
- 1/3 cup vegan margarine
- 1 overripe banana, mashed
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon water, or as needed (optional)
- 3 ounces dark chocolate, chopped
- 1/2 cup white sugar
- 36 whole blanched almonds (optional)
Instructions :
| Prep : 25M | Cook : 36M | Ready in : 40M |
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- Preheat oven to 375 degrees F (190 degrees C).
- Mix almond butter, brown sugar, shortening, and margarine together in a bowl until creamy. Stir in mashed banana.
- Combine flour, baking soda, baking powder, and salt in a bowl. Stir into almond butter mixture. Stir in water if dough appears too thick. Fold in dark chocolate.
- Pour white sugar onto a shallow dish. Form dough into 1-inch balls and roll in sugar. Arrange 2 inches apart on baking sheets; flatten with a fork. Top each cookie with an almond.
- Bake in the preheated oven until lightly browned, about 10 minutes. Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes :
- To blanch almonds: Place almonds in boiling water for 30 seconds, then remove with a slotted spoon and squeeze them out of their skins.
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