One day the Barefoot Contessa baked with Kathleen King, the owner of Tate’s Bake Shop. They made double chocolate chip almond cookies that looked so good. I have been thinking about them ever since and I was inspired by the chipocado avocado-as-oil-replacement to veganize them. Now, I present the perfectly vegan, decadent chocolate, cake-like, oil free cookie. Now, how easy is that?
1 cup whole wheat pastry flour
1/4 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 avocado (mashed it is about 1/2 cup)
1/2 cup vegan cane sugar
1/2 cup vegan brown sugar
1/4 cup almond milk
1 flax egg (1 flax egg = 3 tablespoons ground flax + 3 tablespoons water)
1/2 teaspoon vanilla
1/2 cup vegan mini chocolate chips
1/2 cup sliced almonds
Preheat the oven to 350. Line baking sheets with parchment paper. Make the flax egg.
Sift the flour, cocoa powder, baking soda, and salt into a big bowl.
In another bowl, mash the avocado. Add the sugars and using a hand mixer, mix together until completely combined. Add the almond milk, flax egg and vanilla and mix again.
Add the avocado mixture to the dry ingredients and mix with a wooden spoon. Add the chocolate chips and walnuts and stir again until completely combined.
Using an ice cream scooper, drop the dough onto the baking sheet and bake for 15 minutes. Enjoy!
