½ cup chopped almonds
1 cup dark chocolate chips
1 cup brown sugar
1/3 cup coconut oil, melted
1/3 cup non-dairy milk of choice (I use almond)
1 teaspoon vanilla extract
1 – 1½ cups flour
½ tsp baking soda
Preheat oven to 350 degrees Fahrenheit (180C)
In a pan on medium to low heat, roast almonds with 1 tbsp brown sugar until they start to release their natural oils and brown. Keep your eye on the pan, as this process happens quickly! Once they have roasted take them off the heat immediately.
In a large mixing bowl, mix together brown sugar, coconut oil, vanilla extract and almond milk together until the mixture has a nice and smooth liquid consistency. Slowly whisk flour in until it resembles a cookie dough batter. You may not need to use the full portion of the flour as listed, in which case leave the remaining for another dish!
Throw in the almonds and chocolate chips. Mix everything together and then place in the batter in the refrigerator for 30 minutes to an hour.
Once the batter has cooled, take pieces and roll medium balls. Place on a cookie tray and bake for about 12 minutes, until the bottom browns. Remove from oven, let cool, and serve! #vegan #vegetarian #dessert #cookies #eggless