We are getting into cookie season! While it’s almost Thanksgiving, shortly after that it will be Christmas! And if you’re anything like me, then it is your favorite holiday because it revolves around cookies. Haha! Or at least that’s what I think.
So, I am sharing a recipe for Vegan Dark Chocolate Almond Cookies today to get everyone excited. These dark chocolate vegan cookies are soft and chewy. This simple from scratch vegan cookie recipe is so easy to make!
I used the Spectrum Organic Shortening for these cookies, and I actually like it a lot! I add light brown sugar, cane sugar, and almond extract into the shortening and it mixes up just like butter. Then I add coconut milk, all purpose flour, almonds, and lots of dark chocolate!
This simple from scratch vegan cookie recipe is topped with a flaky sea salt for a sweet and salty cookie. If you love sweet and salty, like me, then I know you will love these dark chocolate vegan cookies! Add these to your holiday baking list this season!
Can I use something else besides the Spectrum Organic Shortening?
Yes, you can use Miyoko’s Organic Vegan Butter in its place. I haven’t tested this recipe with organic coconut oil, but it should also work just fine, and you are welcome to try that as well if you prefer.
Can I use slivered almonds or whole almonds instead?
Yes, you can use slivered almonds in place of sliced almonds with their skins. Or, if you only have whole almonds, you can just roughly chop them and use those instead too.
Can I use another type of nut besides almonds?
Yes, you can use any kind of nut you prefer! You could use peanuts, walnuts, pecans, or cashews. If you are using another type of nut, you can also substitute the almond extract for vanilla extract as that will complement the other nut choice better as well.
What can I use in place of almond extract?
If you don’t have almond extract, you can use vanilla extract in its place.
What if I don’t have flaky sea salt?
If you don’t have flaky or coarse sea salt, you can use regular sea salt in its place. I just like the look of a coarse finishing salt on top of cookies, but a traditional fine sea salt will also work for flavor!
How should I store these vegan dark chocolate cookies?
These are soft and chewy, so they are best kept in an airtight container at room temperature. That can be a Tupperware or zip bag. You can also keep them in the freezer for up to 1 month. Just thaw and eat!
Ingredients I used to make this recipe for Vegan Dark Chocolate Almond Cookies
Costco Organic Cane Sugar
Organic Sliced Almonds (with their skins)
Flaky Sea Salt
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Vegan Dark Chocolate Almond CookiesDifficulty: Easy
Try this simple from scratch vegan cookie recipe. These soft and chewy Vegan Dark Chocolate Almond Cookies are one you’ll love, even if you’re not vegan.
113 grams (1/2 cup) Spectrum Organic Shortening
113 grams (1/2 cup) packed organic light brown sugar
113 grams (1/2 cup) organic sugar
1 teaspoon organic almond extract
1/2 cup organic coconut milk
298 grams (2 1/3 cups) organic all purpose flour
3/4 teaspoon fine sea salt
1/2 teaspoon baking soda
85 grams (3/4 cup) organic sliced almonds with their skins
142 grams (1 cup) organic dark chocolate chunks
Flaky sea salt, for topping
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the shortening, light brown sugar, cane sugar, and almond extract. Mix on low until combined and there are no chunks of shortening.
- Add the coconut milk, flour, baking soda, and sea salt in that order and mix on low until combined. Add the chocolate chunks and almonds and mix on low until combined.
- Using your hands, form the dough into 24 balls and place on the prepared baking sheets spacing them about 1-inch apart.
- Bake for 10 to 12 minutes or until lightly browned on the bottoms. Sprinkle with flaky sea salt immediately after they come out of the oven. Allow to cool completely on the baking sheet.
- Store in an airtight container for up to 7 days.
- Gluten Free — Replace the all purpose flour with 310 grams (2 cups) organic gluten free flour blend.
- High Altitude — Bake at 375°F for 8 to 10 minutes or until lightly browned on the bottoms.
Did you like this post?
Make sure to check out my Vegan Coconut Oil Chocolate Chip Cookies recipe, which I’m sure you’ll love too! And, share it with someone who you think may also like it!