Vegan Dark Chocolate & Almond Cookies
This is inspired by the vegan cookie they have at Pret a Manger - I remember falling in love with it right away, and finding myself desparately wanting to try making it for myself at home. And this is the result!
INGREDIENTS
Makes 12
120g almond butter (or any nut/seed butter you like!)
55g vegan butter, at room temperature
55g vegetable shortening, at room temperature
200g soft light brown sugar
1/2tsp instant espresso powder (or coffee granules)
3tbsp warm water
1/2tsp vanilla extract
130g plain flour
20g cocoa powder
1/2tsp baking powder
1/2tsp bicarbonate of soda
1/4tsp salt
100g dark chocolate (make sure it's vegan!), roughly chopped
50g roasted, salted almonds, roughly chopped
METHOD
1
Dissolve the coffee in the warm water. Set aside.
In a large-ish bowl, sift together the flour, cocoa powder, baking powder, bicarbonate of soda and salt. Mix in the almonds and chocolate. Set aside.
2
Cream together the almond butter, vegan butter and vegetable shortening together until smooth.
Add the sugar, and cream together until combined.
3
Stir in the vanilla and dissolved coffee until combined, then fold in the flour mixture until you have a smooth dough.
Refridgerate the dough for 30 minutes.
4
Preheat the oven to 180°C.
Roll the dough into about 14 balls, and place on 2 large baking sheets lined with parchment paper.
Bake for 12 minutes - no more, no less.
Leave to cool for at least 30 minutes before serving - and enjoy!
STORAGE NOTES:
Keep in an airtight container for up to 3 days.
TIP #1
Vegetable fat or vegetable shortening should be available in most supermarkets, though of course you can sub it for some extra vegan butter (I just find it gives the best textured cookie).
