Hey Everyone! I whipped up a really quick and Vegan Chocolate Chip Almond Cookies recipe last night. Ben and I wanted to bake some after dinner treats for the kids but we didn’t have any eggs, so we ended up making a few batches of sweets for everyone to enjoy. These cookies aren’t loaded with sugar and are lightly sweetened with a delicate touch of both almond milk and extract, sugar and yummy dark chocolate chips.
If you can’t find vegan chocolate chips, feel free to chop up a bar of your favorite plant based candy bar and substitute them in this recipe. I’ll be sure to add some more vegan confections to AmbyCakes, since I ate a diet free of meat and dairy products for nearly 10 years, and still eat predominately that way! I want to be able to offer a variety of yummy treats on my blog for any dietary requirements.
So although this recipe wasn’t originally intended for my blog life, it’s so simple and yummy that I wanted to add it. I love writing my base recipes in a matter that is easy to remember. Eggs aren’t needed in order to have delicious cookies, and you also don’t necessarily need ingredients such as flax meal in order to make an egg replacement etc. There is no binding agent in this recipe. I didn’t add baking soda, but used baking powder to give the cookies some extra structure, but I can write up a good spreadable cookie recipe in the near future. This dough doesn’t necessarily demand refrigeration time but I do recommend it for perky cookies.
The combination of both almond and vanilla extracts make these cookies even more delicious, and I honestly recommend when you’re using almond extract in a recipe to add a little vanilla as well since almond extract can be a bit overbearing. It’s nice to have a well rounded flavor, and not flat line.
Take care until next recipe!
More Vegan Recipes by Amby
Four Ingredient Vegan Sparkly Peanut Butter Cookies – HERE
Vegan Malted Chocolate Brownies – HERE
Green Tea Cookies and Cream White Chocolate – HERE
- 2 1/4 Cup All Purpose Flour
- 2 1/2 TSP Baking Powder
- 1/2 Cup Sugar
- 1/2 Cup Neutral or Coconut Oil ( I used canola)
- 1/2 Cup Almond Milk
- 1 tsp Vanilla Extract
- 1 tsp Almond Extract
- Chocolate Chips & Almond slices (about 1/4 of each... or more)
- Combine all ingredients accept flour and baking powder into a large bowl, then add dry ingredients.
- Dough should be a little stiff.
- Place into fridge for about 15 minutes.
- Bake at 180C/350F for about 25 minutes on a parchment lined baking sheet.