Double Almond Chocolate Chunk Cookies


Who doesn’t love a cookie? Really? I mean what kind of heartless bastard are you if your heart doesn’t just melt at the thought of a decadent cookie?

Some days just call for ’em. I feel like this may be one.

Oh and these are surprisingly easy.

P.S. this makes 40 plus normal sized cookies. You might want to half this recipe , or just make them big and still eat 3 or 4 at a sitting.

**note,  I used NRG egg replacer to make these, but feel free to try out any method you prefer. Vegan Society offers many great options for egg replacing on their site.



2  1/4c flour

1/3c unsweetened cocoa powder

1t baking soda

1/2t salt

3/4c brown sugar

3/4c sucanat or white sugar

1/2c earth balance

1/2c plain unflavored crisco or other shortening

2t vanilla extract

2c (1 bag) vegan semi-sweet chocolate chips  – I use ghirardelli, but always read the bag to make sure they didn’t start adding milkfat

1c sliced almonds

1T NRG egg replacer

1/4c warm water


1. Mix the egg replacer and water in a small bowl or measuring cup. Set aside for about 10 minutes.

2. In a medium size mixing bowl, combine flour, cocoa, baking soda, and salt.

3. In another large mixing bowl, combine sugars, earth balance, and shortening. Beat until creamy (I use an electric hand mixer for this).

4. Continue mixing, adding in the egg replacer first then the vanilla.

5. SLOWLY and gradually add your dry flour mixture to the big bowl, making sure it’s well blended.

6. At this point, preheat your oven to 375 degrees.

7. Add almonds into your cookie dough. Mix well. Go ahead and get dirty, best method is to use your hands for this part.

8. Add in your chocolate chips.  Keep using your hands to mix. They’re already covered in dough.

9. Now that your dough is all mixed, you can was (read: lick) your hands and get the cookies ready for baking.  Drop the dough by tablespoon sized balls on an ungreased cookie sheet, leaving about 3/4″ between each one.  Flatten them slightly with your hands until they’re cookie shaped.

10. Bake about 15 minutes. They will seem like they might not be done, but they probably are!

***while your first batch is baking, prepare your second cookie to go in the oven***

Leave on the cookie sheet about 5 minutes to cool, then move to a cooling rack.

I think I want to try these with some peanut butter or coconut in them next time…Or maybe go crazy and do both! We’ll see.

Enjoy with a glass of crunk juice (aka soymilk- “because anytime you say ‘soy juice’ you actually start to gag”) and about 20 of your closest friends.


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