It may seem like these cookies have too much going on, but they don't! They're really rich and chewy and delicious vegan cookies!

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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Mix almond butter, brown sugar, shortening, and margarine together in a bowl until creamy. Stir in mashed banana.

  • Combine flour, baking soda, baking powder, and salt in a bowl. Stir into almond butter mixture. Stir in water if dough appears too thick. Fold in dark chocolate.

  • Pour white sugar onto a shallow dish. Form dough into 1-inch balls and roll in sugar. Arrange 2 inches apart on baking sheets; flatten with a fork. Top each cookie with an almond.

  • Bake in the preheated oven until lightly browned, about 10 minutes. Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Cook's Note:

To blanch almonds: Place almonds in boiling water for 30 seconds, then remove with a slotted spoon and squeeze them out of their skins.

Nutrition Facts

181 calories; 11 g total fat; 0 mg cholesterol; 148 mg sodium. 19.3 g carbohydrates; 2.4 g protein; Full Nutrition

Reviews

Rating: 4 stars
02/05/2020
These were pretty good. I thought they needed a little more flavor though, maybe some vanilla. You could probably use less flour also. Read More