1 cup unbleached all-purpose flour (see note for w/w pastry or spelt version)
1⁄4 cup cocoa powder
1 tsp baking powder
1⁄2 tsp baking soda
3 tbsp almond slivers, toasted or not
3 tbsp non-dairy chocolate chips
1⁄4 cup unrefined sugar
1⁄4 tsp sea salt
1⁄3 cup pure maple syrup (a little generous measure)
1 tsp pure vanilla extract
1⁄2 tsp almond extract (optional)
1⁄4 cup organic canola oil (a little generous measure)
2 - 3 tbsp non-dairy chocolate bar, broken in small chunks,or chocolate chips (for topping)
3 tbsp almond slivers (toasted or not, for topping)
Preheat oven to 350°F (176°C). 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 overmix). 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 (again, to prevent drying), then remove with a large spatula and transfer to a cooling rack.
Makes 8-10 large cookies, or 12 smaller ones.
Notes:
1) 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!).
2) For a wheat-free version, use spelt flour, but add another 3 1/2 - 4 tbsp of flour.
1⁄4 cup cocoa powder
1 tsp baking powder
1⁄2 tsp baking soda
3 tbsp almond slivers, toasted or not
3 tbsp non-dairy chocolate chips
1⁄4 cup unrefined sugar
1⁄4 tsp sea salt
1⁄3 cup pure maple syrup (a little generous measure)
1 tsp pure vanilla extract
1⁄2 tsp almond extract (optional)
1⁄4 cup organic canola oil (a little generous measure)
2 - 3 tbsp non-dairy chocolate bar, broken in small chunks,or chocolate chips (for topping)
3 tbsp almond slivers (toasted or not, for topping)
Preheat oven to 350°F (176°C). 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 overmix). 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 (again, to prevent drying), then remove with a large spatula and transfer to a cooling rack.
Makes 8-10 large cookies, or 12 smaller ones.
Notes:
1) 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!).
2) For a wheat-free version, use spelt flour, but add another 3 1/2 - 4 tbsp of flour.
recipe & photo taken from Dreena's Vegan Recipes
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