~ Delicious, soft almond cookies that are the perfect match for your homemade almond milk! ~
Prep time: 10 minutes
Cook time: 15 – 20 minutes
Servings: Makes 14 cookies
Pulp from almonds (from 1 cup)
1/2 cup vegan margarine or butter
1/2 cup raw sugar
1 tsp cinnamon
1 tsp vanilla extract
1/4 cup vegan baking choc chips
Wooden or silicon spoon
2 trays lined with baking paper
Preheat your oven to 175C fan forced (about 200C no fan).
In a large bowl add the almond pulp, margaine or butter, sugar and cinnamon. On a low speed mix until well combined, about 2 minutes. Add in the vanilla extract and mix well. Add in the choc chips and using a wooden or silicon spoon fold it into the mixture. Cover the bowl with a silicon lid or glad wrap and let it set in the fridge overnight or for a minium of 4 hours. This will allow the cookie mixture to firm up.
Using a large spoon or tablespoon (I used a large dessert spoon) scoop a ball into your hand. With your palms flatten it a bit and shape it into a round disc and place on the baking tray. Do this until the mixture is finished, you sould be able to get 14 cookies. Use the back of a fork to make an indent into each cookie and bake in the oven for 15 – 20 minutes. They will seem like they are very soft but leave them to cool for at least 30 minutes and this will allow them to firm up even more.
These are best stored in an airtight container, in the fridge (you can freeze them too) and enjoyed with a glass of your delicious homemade almond milk.
Recipe for my homemade Almond Milk:
If you are viewing this on the WordPress app, unfortunately the above link is not yet supported on WordPress for iOS. You can find this video on my YouTube channel Rita’s Kitchen Remedies or by directly watching it from my website https://www.ritaskitchenremedies.com/food-remedies/ under Slow Cooked Spicy Black Beans & Pumpkin Stew.
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