Although I have been known to spontaneously gather up a group of friends, a bottle of champagne, and make croissants together on a Monday night (and may have literally done that earlier this week, with awesome results), sometimes I feel lazy. But I want cookies. Enter this recipe: you will use only one bowl and one fork!
These moist, light, almondy cookies are a great place to throw in that bar of chocolate, dried cranberries, coconut, or sliced almonds hiding in your pantry. I used a bar of dark chocolate with sea salt and almonds, and couldn’t be happier.
Vegan Almond Chocolate Chip One-Fork One-Bowl Cookies
- 1/3 cup vegan butter or coconut oil, melted and cooled
- 1/3 cup brown sugar
- 1 teaspoon vanilla extract
- 1 vegan “egg” (2 tbsp flaxseed meal mixed with 3 tbsp water to form a paste)
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups almond flour
- 1/2 cup flour
- 1 bar of chocolate
- Preheat oven to 350 degrees. Get yourself a mixing bowl and a fork.
- In the bowl, combine the vegan butter and brown sugar with a fork. Add the vanilla and vegan egg, beating with the fork until lightened in color, no more than a minute.
- Add the almond flour, flour, baking soda and salt, mixing until incorporated. Break the chocolate bar into chunks with your hands or whack with a rolling pin until the chunks are to your preference. Toss the chocolate in and stir.
- Roll tablespoon portions of dough into balls, place on a baking sheet, and lightly press with the fork to flatten. Bake for 15 minutes, or until light honey brown. These store and freeze very well, if they last that long!
butter in bloom: my plant-based kitchen 