Vegan Dark Chocolate and Toasted Almond Cookies

Making a vegan cookie that can stand up to any traditional one is something I’ve wanted to do for a while. It’s hard to find recipes for dairy/egg-free versions of the chocolate-puddle filled, crispy outside, soft inside, sweet (but not too sweet) cookies that I crave, here’s my best shot:

Vegan Dark Chocolate and Toasted Almond Cookies

Yields ~16 cookies

1 flax egg (1 tbsp ground flax seed + 3 tbsp water)

280g unbleached all-purpose flour

3/4 tsp salt

1/2 tsp baking powder

3/4 cup coconut oil, melted (or a neutral tasting oil like vegetable oil or light olive oil)

160g dark brown sugar

50g white sugar

1 tsp vanilla extract

3/4 cup 70% dark chocolate discs or 1 bar of your favourite dark chocolate, roughly chopped into large shards

1/2 cup sliced almonds, toasted until golden brown

flaky sea salt for topping (optional)

Preheat oven to 375°F, line 2 trays with silicone baking mats or parchment paper.

Make flax egg: mix ground flax with water, set aside.

Mix flour, baking powder and salt together in a mixing bowl.

In a second mixing bowl, stir together melted coconut oil, brown sugar and white sugar, then add in vanilla and the flax egg and whisk until homogenous and colour has lightened slightly, about 30 seconds. Stir the dry mixture into the wet mixture gently until just combined, being careful not to over mix.

Fold in the chocolate and almonds until just incorporated, then use a tablespoon or cookie scoop to form each cookie. Arrange on trays with 1 inch between each cookie and bake for 12-13 minutes until beginning to brown around the edges. Halfway through the cooking time, lift the pan up slightly and tap it down gently on the oven rack to help the cookies flatten out - this trick developed by Sarah Kieffer helps form puddles of chocolate.

Cookies will keep for 2-3 days at room temperature in an airtight container.