A delicious combination of almond and chocolate, this is a slightly different and vegan take on the classic chocolate chip cookie, with all the familiar 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.
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!