vegan cocoa cookies

This was actually the first recipe I came up with all on my own when I first started my recipe book (which was like a week ago haha I made it sound like ages ago...). I'm pretty proud of these cookies, especially cause they're vegan, flourless, AND eggless :D

Yes that is the notebook I write my recipes in :)

The mixture and end product may look unappetizing due to its brown color and gravel-like appearance, but it's because they are filled with OATS and GROUND FLAXSEED my two favorite ingredients next to peanut butter :) Not only that but they're also healthier than your normal cookie AND they're pretty filling, so don't judge it by its cover!


Vegan Cocoa  Cookies

yields 5-6 cookies

Ingredients:

1/4 cup blanched slivered almonds (whole raw almonds are fine too)
3 tbs oats (preferably steel-cut or rolled!)
2 tbs ground flaxseed
1 1/2 tbs cocoa powder
1/4 tsp baking powder
2 1/2 tbs brown sugar
2 tbs soymilk/ricemilk
1 tbs honey/agave
1 tbs peanut butter or nutella (optional: this adds kind of an unhealthy factor but for creaminess... :) but otherwise I would omit it)

Directions:

- Preheat the oven to 350° F and line a baking sheet with parchment paper or a silicone mat.
- Pulse the almonds in a food processor or blender until it becomes almond meal or until most of it is broken up. It's okay if there are chunks of almonds as it adds texture and a nutty crunch to the cookie.
- In a small bowl, mix the dry ingredients together. Then add the sugar, rice or soymilk, honey/agave, and, if desired, peanut butter or nutella, to the dry mixture. Mix until incorporated.
- Scoop batter in tablespoons onto the parchment paper or silicone mat and press them down into circles.
- Bake for 12-15 minutes. Remove and let cool on a wire rack then serve.