These amazing vegan almond chocolate chip cookies have all the classic chocolate chip cookie goodness combined with the satisfying crunch and unique flavor of shaved almonds and almond extract. Perfect to bake on a rainy day, these delightful vegan cookies are enjoyed best when shared with others over a cool glass of plant-based milk and plenty of laughter.
Tips and Tricks for Good Vegan Almond Chocolate Chip Cookies
1. Do not overmix the dough!
This one is pretty obvious and resonates with most bakes, with the exception being yeasty breads, which do benefit from prolonged kneading and mixing.
For these vegan almond chocolate chip cookies, simply fold the wet and dry ingredients together with a spatula, only until it’s all combined and no dry flour remains. There’s no need to overdo it.
2. Chill the cookie dough for 15 to 30 minutes before baking
This one is often a difficult task to accomplish..well, for me anyways. Since there is very little risk of becoming terribly sick from eating vegan cookie dough raw (no eggs), it’s hard not to consume large quantities of raw dough the cookies even hit the sheet. However, if you do have the willpower not to eat the entire batch before it’s been baked (kudos), cookies tend to taste and to form better when baking if the dough is chilled in the fridge first.
This step is not necessarily essential, especially if the cookie itself is not free form like a drop cookie. Even so, if you have the time and the necessary self-restraint, I would recommend you chill the dough for these vegan almond chocolate chip cookies for the best possible outcome.
To do so, you don’t have to wrap the dough tightly into plastic or anything like that. Simply cover the mixing bowl with the batter in it with a damp, clean, and reusable cloth, then pop it in the fridge for 15 – 30 minutes.
If you do plan to chill the dough longer – overnight, perhaps? – then it would be advisable to wrap it more tightly and securely to prevent the dough from drying out.
3. Give your cookies space on the baking sheet
Cookies, like people, need their own personal space and sense of independence to really flourish and come into being fully.
Make sure that your cookies have the sufficient room to expand, grow, and bloom on the baking sheet. This is essential for them to realize their full potential as cookies.
Generally speaking, the bigger the cookie, the more space around from the next cookie there needs to be.
For these cookies, as they are not terribly big and aren’t free form, I would recommend that you have about 1 to 2 inches of room between each of them for the best results.
The Textures and Tastes and Smells of Vegan Almond Chocolate Chip Cookies
- Crunchy shaved almonds
- Gooey vegan chocolate chips
- Cake-y, satisfying whole-wheat cookie speckled with nutty almond flour throughout
- Fragrant vanilla and almond extracts
- And an ice cold glass of plant-based milk to dunk the cookies in, of course.
Ground flaxseed, a simple vegan egg?
The most amazing ingredient in vegan baking is ground flaxseed, in my opinion, and it works well in these vegan almond chocolate chip cookies as a binder.
This golden, flakey stuff, when combined with a liquid, congeals into a great binder for baked goods.
The general ratio for one vegan egg is as follows
- 1 tablespoon ground flaxseed + 3 tablespoons warm water (or other warm liquid, like plant-based milk)
Try this ingenious substitute for yourself next time you see a baked good that calls for an egg.
An added benefit of ground flaxseed is that it’s high in fiber as well as omega-3 essential fatty acids.
But are these hard to make?
Nope.
In fact, they’re very easy to make.
If you’re a fan of classic chocolate chip cookies, then you’re going to want to give these vegan almond chocolate chip cookies a go. They’re quite irresistible.
Almond Chocolate Chip Cookies
Equipment
- Oven
- Baking Sheet
Ingredients
Dry Ingredients
- 1 cup whole wheat flour
- 1/3 cup almond flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ tablespoon tapioca starch (a.k.a. finely ground tapioca flour)
Wet Ingredients
- ½ cup vegan butter like Earth Balance, room temperature
- ½ cup brown sugar
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 3 tablespoons almond milk
- 1 tablespoon ground flaxseed
Additional Ingredients
- ½ cup vegan chocolate chips
- ½ cup shaved almonds
Instructions
- Sift together the whole-wheat flour, almond flour, baking soda, salt, and tapioca starch in a bowl.
- In a large mixing bowl, combine the room temperature vegan butter, brown sugar, maple syrup, and vanilla and almond extracts, and whisk vigorously until well combined.
- Whisk together the flaxseed and almond milk in a small microwave safe bowl, and then microwave for 30 seconds. Add this to the wet ingredients, and whisk to incorporate.
- Now combine the dry ingredients into the wet ingredients, as well as the shaved almonds and vegan chocolate chips. Fold everything together, until the dough is cohesive and no flour remains leftover. Cover with a clean cloth, and chill the dough for 30 minutes in the fridge.
- Preheat the oven to 350°F.
- Once the dough is chilled, roll them into small, walnut-sized balls, and space them on a baking sheet about 1 – 2 inches apart. Press them down slightly with your hand, and then bake for 12 – 14 minutes, until they are don't collapse when touched and have a firm, golden underside.
- Let cool for 10 minutes, and then enjoy with a cold glass of plant-based milk!
Nutrition
I hope that you enjoyed these vegan almond chocolate chip cookies. If you did, please leave a comment and recipe rating before you go!
And if you’re looking for another interesting and tasty vegan cookie, then check out these PB&J Thumbprint Cookies!
May you have good food in good company,
That Vegan Nephew
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