Week two of Vegan MoFo – survived and enjoyed! Today I’m finishing off the week with an oldie but a goodie. It’s a simplified variation of my trusty old Mutant Flourless Chocolate Cookies. These days I don’t even bother with the flax/water goo, and instead of coconut I’ve been using almond meal. Not even that powdery fancy almond flour, but just finely ground almonds that can be homemade or store-bought, like Bob’s Red Mill almond meal. These little cookies are chewy and crispy (depending on how long you bake them) and they have lots of gooey chocolate chips and crunchy walnuts!
|Flourless Chocolate-Walnut Cookies
1/2 cup almond meal, homemade or storebought
1/2 cup semi sweet chocolate chips
1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
2. In a medium sized mixing bowl combine all ingredients except for the chocolate chips and walnuts.
4. Beat with an electric mixer for about 30 seconds or until a smooth dough forms. Start on low to keep the cocoa powder from exploding all over your face and then crank it up higher. The dough will look chunky at first but keep mixing and it will become smooth. Your dough should be stiff but not crumbly. If it’s crumbly just add a little bit more coconut milk until you’re happy with it.
5. Stir in the chocolate chips and nuts.
6. Roll the dough into 24 or so one-inch balls and place them on the baking sheet leaving about an inch of space in between the cookies. Flatten each cookie slightly.
7. Bake for 12 to 14 minutes. Let the cookies cool for a minute or two on the baking sheet before you transfer them to a cooling rack.
They look nice, yes? Let me show you the bottom though (not my bottom – cheeky!)