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!



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


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

  • 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


Rating: 4 stars
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