RCI-BR.005.0157.001
Chocolate Nut Cookies
Chocolate Nut Cookies from the Recidemia collection
Prep30 min
Cook30 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- 1 cup
- unrefined1 cupbrown sugar
- Equivalent to two eggs in egg replacer1 unit
- 1/2 tsp
- unbleached white or whole wheat flour2 1/4 cups
- 3/4 cup
- whole1/2 cupraw almonds
- 1/2 tsp
Method
1
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2
Cream together vegan margarine and brown sugar in a large mixing bowl until light and fluffy, about 2-3 minutes.
3
Mix egg replacer according to package instructions and stir into the creamed mixture until well combined.
4
Add vanilla extract to the wet ingredients and stir to incorporate.
5
In a separate bowl, whisk together unbleached flour, cocoa powder, and baking soda.
6
Fold the dry ingredients into the wet mixture until just combined; do not overmix.
7
Roughly chop the raw almonds into small pieces and fold them into the dough.
8
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
9
Bake for 12 minutes until the edges are set but the centers remain slightly soft.
12 minutes
10
Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.