Double Chocolate Almond Cookies (Vegan)
Vegan double chocolate almond cookies – these rich, intensely chocolatey cookies are easy to make and taste amazing! They are crisp around the edges, gooey in the middle and are filled with chocolate chunks and almonds for an indulgent treat.
Servings 12 cookies
Ingredients
- 110 g (⅓ cup + 2 Tbsp) vegan block butter (I use Naturli Vegan Block) slightly softened
- 100 g (packed ½ cup + 1 Tbsp) light brown soft sugar
- 50 g (¼ cup) caster (superfine) sugar
- 2 tablespoon unsweetened non-dairy milk (I use soy)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ¼ teaspoon salt
- 30 g (¼ cup) cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon bicarbonate of soda (baking soda)
- 130 g (1 cup + 1 tbsp) plain (all-purpose) flour
- 140 g (5 oz) dark chocolate chopped into chunks
- 75 g (2.75 oz) flaked almonds
Instructions
- Heat the oven to 180°C/160°C fan/350°F/gas mark 4 and line two baking sheets with greaseproof paper.
- Beat the butter and sugars together with an electric mixer until light and fluffy. Add the milk, vanilla and almond extracts, salt, baking powder, bicarbonate of soda and cocoa powder and beat again until smooth.
- Add the flour and stir until no dry patches remain. Fold in the chocolate chunks and almonds (reserve a few chocolate chunks to top the cookies with).
- Place the bowl in the fridge to chill for 30 minutes.
- Roll the mixture into 12 balls and place them well spaced apart on the baking sheets, flatten them slightly. Press a few of the reserved chocolate chunks into the top of each cookie.
- Bake for 12-15 minutes until they are just firm around the edges but still soft in the middle (they will firm up more upon cooling).
- If the cookies are too puffy then bash the tray on the countertop a couple of times to flatten them out. Leave the cookies to cool on the tray for ten minutes before transferring to a wire rack to cool completely.
Notes
- For the best results make sure that you follow the recipe closely. As always, I highly recommend weighing your ingredients using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them. A gram is always a gram, but a cup won’t always measure out the same amount.
- You can swap the dark chocolate for white chocolate if you prefer; or do 50:50.
- The cookies are best eaten on the day they are baked but will keep in an airtight container for up to three days.