Vegan Double Chocolate Cookies
- Preheat oven to 350F
- Process all the ingredients in a food processor to make dough. I like the almonds more crunchy and textured, but if you want smoother dough, process until the desired consistency is reached.
- Make silver-dollar sized cookies on a parchment shape.
- Bake for 10 minutes, 15 if you want them crispy
- Let them cool and SET. They are too soft when they are hot
The cookies do not really spread as they are baking, so make the shape close to the final. Also as there is no egg, the cookies are not as bound so if you make them too big they break easily
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