No but really, these are the best. Like, ever.
I don’t even love almond that much, but I was out of vanilla extract at 11 o’clock at night, with sandwich cookies on the brain. Something had to be done.
And thus, I stumbled upon these babies in a fit of culinary creativity. Simple, exquisite, and still my favorite cookie almost a year after their inception.
My non-vegan neighbors just had a baby (yay!), and I whipped up a batch of these for the homecoming. A few days after dropping them off, I got this Facebook message from brand-new-Dad, “— has a baby asleep in her lap, otherwise she says about your cookies: nom nom nom, best cookies, nom nom nom . . . ”
I couldn’t have said it better myself.
Cookie Ingredients:
2 cups whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 cup evaporated cane juice
1/4 cup brown sugar, packed
1/2 cup Earthbalance™ or margarine
1 teaspoon almond extract
1/4 cup alternative milk
handful vegan chocolate chips
Frosting Ingredients:
2 1/2 cups powdered sugar
1/2 cup Earthbalance
2 teaspoon plain alternative milk
1 teaspoon almond extract
Instructions:
Preheat oven to 350.
Combine the flour, baking powder, salt, and cinnamon. In a separate bowl, cream the Earthbalance™ and sugars. Combine with the almond and soy milk, mixing well.
Pour the wet into the dry and add the chocolate chips, stirring until it just comes together. Spoon the dough onto a lined sheet, and bake for 10-15 minutes, depending on how big you’re making them. Pull them out still a bit soft – they’ll harden up as they cool off.
Cool the cookies on a mesh rack. When they are completely cooled (at least an hour), match them up in pairs by size and shape. For each pair, frost the bottom of one and then smoosh the other on top. SMOOSH!
Enjoy!
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me3
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http://flightsofthevalkyrie.blogspot.com/ Valerie
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http://jcaddell.wordpress.com JLC
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Kelly
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http://lightleadersyoga.com Crystal D’Angora
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Christine