Ingredients Jump to Instructions ↓

  1. 1/4 cup granulated sugar substitute (use 1/2 cup if youre used to sweet cookies)

  2. 1 cup whole wheat flour (I used whole spelt flour)

  3. 1/2 cup flour , plus

  4. 2 tablespoons flour

  5. 1/4 cup Dutch-processed cocoa powder

  6. 1/4 cup carob powder

  7. 1/4 teaspoon baking soda

  8. 1/2 teaspoon baking powder

  9. 1/8 teaspoon salt

  10. 1/2 cup dark chocolate chips (make sure theyre vegan)

  11. 1/2 cup white chocolate chips (make sure theyre vegan)

  12. 1/2 cup nondairy milk (vanilla-flavour works nicely)

  13. 1/2 cup almonds, roasted and chopped

  14. 2 tablespoons ground flax seeds

  15. 1/2 cup water

  16. 1/2 cup prepared soy vanilla pudding (or use applesauce)

  17. 2 teaspoons vanilla extract

  18. 1/2 teaspoon almond extract

Instructions Jump to Ingredients ↑

  1. In a big bowl combine sugar, flours, cocoa powder, carob powder, baking soda, baking powder and salt. Stir to combine. Mix in dark and white chocolate chips and almonds.

  2. In a second bowl combine flax seeds, water, prepared soy vanilla pudding and the extracts. Mix well.

  3. Add the wet to the dry ingredients and stir to combine. Dough will be wet, but should be scoopable. If its not, put the bowl into the fridge for 30 minutes to firm up.

  4. Drop cookies by heaping tbs full onto a prepared baking sheet. They wont spread, so you can crowd them.

  5. Bake in the preheated oven at 350°F/175°C for 10-15 minutes. If you prefer them gooey, check after 8 minute.

  6. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.


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