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.
