If you read yesterday’s post, Cookie Conundrum, these are the gooey goodies that caused the problem. They’re tasty, however; so I wanted to share the recipe, which is adapted from the Picky Palate blog.
Almond Lover’s Chocolate Chip Cookies
1 cup Earth Balance Natural Buttery Spread
2 Tablespoons ground flax seeds
6 Tablespoons water
3/4 Cup granulated sugar
3/4 Cup brown sugar
3 oz Odense Pure Almond Paste
1 Tablespoon vanilla
2 1/2 Cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
12 oz bag vegan chocolate chips
1 Cup chopped almonds
Preheat oven to 350 degrees F. Mix the ground flax seeds with the water in a little bowl and set aside. Beat the Earth Balance and sugars until well combined, light and fluffy. Add the almond paste in pieces until well combined (this takes awhile!). Add in flax seeds and vanilla until well combined.
In a large bowl combine the flour, baking soda and salt. Slowly add to wet ingredients along with chocolate chips and nuts. Mix until just combined. Scoop onto parchment lined baking sheets with a medium cookie scoop. Bake for 10-12 minutes or until just golden crisp on the outside. Let cool on baking sheet for 5 minutes before transferring to a cooling rack.