These chewy cookies took a bit to perfect but now that I have, oh…my…lord are they good. They have a few steps but once you taste them, man…
Makes 32 cookies
6 tablespoons vegan butter substitute
2 tablespoons creamy almond butter
1 teaspoon pure vanilla extract
¼ cup melted dark chocolate, cooled slightly (see Cook’s Tip below) (I use Lily's Sweets Premium Baking Chips)
6 tablespoons coconut sugar
¼ cup Suzanne's Specialties brown rice syrup
Pinch sea salt
Generous pinch ground cinnamon
4 tablespoons dark, unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon baking soda
2 cups whole wheat pastry or sprouted whole wheat flour
1 cup non-dairy, dark chocolate chips
1 cup (or more) thinly sliced almonds
Preheat the oven to 350oF and line 2 baking sheets with parchment.
Melt the chocolate by placing it in a glass bowl over simmering water and stir until smooth. Cool just a bit before using in the recipe, about 3 minutes.
Place vegan butter, almond butter, vanilla, melted chocolate, coconut sugar, brown rice syrup, salt and cinnamon in a medium mixing bowl and puree with a hand mixer, stand mixer or whisk until smooth and creamy.
Mix in cocoa powder, baking powder and soda and flour and mix until a soft dough forms. Fold in chocolate chips until well-incorporated. Drop batter by tablespoons onto the baking sheets, forming round balls. Press several sliced almonds into the tops of the cookies, flattening them slightly.
Bake for 8-9 minutes, rotating the trays at 4 minutes to ensure even baking. Remove cookies from the oven; they will seem under-done. Leave the cookies on the trays for 2 minutes and then transfer to a wire cooking rack to cool completely. These steps result in a richly textured, brownie-like cookie.