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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Recipe Summary

prep:
25 mins
cook:
10 mins
additional:
5 mins
total:
40 mins
Servings:
36
Yield:
3 dozen
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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; protein 2.4g; carbohydrates 19.3g; fat 11g; cholesterol 0.1mg; sodium 148.4mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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
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