This recipe will make approximately 20 cookies.
Ingredients
- 1 cup vegan dark chocolate melting buttons
- 2 1/2 cups plain gluten free flour (we used the 'I'm Free From' flour from Coles Supermarket)
- 2/3 cup cocoa powder
- 1/2 teaspoon salt
- 1/2 cup white granulated sugar
- The equivalent of 4 vegan eggs made with Orgran Egg Replacer or another egg replacer
- 2 teaspoons baking powder
- 2/3 cup soft vegan butter alternative
- 1 cup of brown sugar - packed down
- 2 teaspoons vanilla essence
- 1 cup almonds - flaked or slivered
Method
- Scatter almond flakes on a tray and place in the oven to toast. Check frequently to ensure they do not burn. When they are golden, remove from the oven and cool.
- In a mixing bowl, cream the butter substitute and two sugars. Add the vegan eggs and vanilla and mix.
- Melt the dark chocolate buttons and pour into the butter mix. Stir in quickly to avoid the chocolate hardening before it combines with other ingredients.
- Now add the cocoa powder, salt, baking powder and then the sifted flour. If the batter becomes too hard to stir, place in the microwave oven for a few seconds to loosen it. This will thin the chocolate and assist with mixing.
- Stir the toasted almonds through the cookie batter.
- Line a baking tray with baking paper. Roll spoonfuls of batter in your hands and place on the tray, flattening each cookie down a little as you go, as they will expand in the oven.
- Bake at 180 degrees C for approximately 15 minutes. If you like a crisper cookie, cook for a bit longer. Note that these cookies harden when they cool so allow that they may become harder than when removed from the oven.
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