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!