Chocolate Cookies with White Chocolate Chips and Chopped Almonds
2 T flax meal mixed with 6 T warm water (set aside to thicken until needed)
1 c earth balance (vegan margarine)
1 c brown sugar, packed
1 c sugar
2 t vanilla extract
2 t vanilla extract
1/2 t almond extract
2/3 c unsweetened cocoa
2 c flour
1 t baking soda
2/3 c unsweetened cocoa
2 c flour
1 t baking soda
1/2 t salt
1 1/2 c vegan white chocolate chips
1 1/2 c vegan white chocolate chips
1 c chopped almonds
Preheat the oven to 325 F.
Cream together the margarine, both sugar and extracts. Add the flax mixture, mix well, it should be light and fluffy. Sift together the flour, cocoa, baking soda, and salt and then add to the wet ingredients, you can do it with your mixer on low speed until just combined, but I prefer a big wooden spoon and possibly even my hands at the end. Fold in the chips and chopped almonds.
Cream together the margarine, both sugar and extracts. Add the flax mixture, mix well, it should be light and fluffy. Sift together the flour, cocoa, baking soda, and salt and then add to the wet ingredients, you can do it with your mixer on low speed until just combined, but I prefer a big wooden spoon and possibly even my hands at the end. Fold in the chips and chopped almonds.
Drop dough by mounded tablespoon on a baking sheet lined with parchment paper or silpat. Flatten the dough slightly with your fingertips. Bake for 10 to 15 minutes* (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.
*Sorry for the vague cooking time. My new oven is a convection oven and I was able to cook all three sheets at the same time for exactly ten minutes. Without the convection feature it will be at least 12 but possibly 15 minutes.
