Vegan Ny Bakery Style Almond Chocolate Drop Cookies Recipes

MAGNOLIA BAKERY'S CHOCOLATE DROP COOKIES

Steps:

• Preheat oven to 350°.
• Combine the flour, cocoa powder, baking soda and salt in large bowl; set aside.
• In another large bowl cream the butter, brown sugar and white sugar until smooth; about 3 minutes.
• To the butter mixture, add the eggs and mix well. Next add the milk and vanilla extract. Blend for another minute.
• Stir in the flour mixture and beat thoroughly. Add the pecans, Almond Roca bits (or Heath Bars) and the vanilla chips.
• Arrange the cookies on a parchment lined baking sheet.
• Leave several inches between each cookie as they will need room to expand.
• Bake for about 10-12 minutes. Remove from oven, cool cookies on the sheet. Remove the cookies after 1 minute and cool on wire rack.

VEGAN CHOCOLATE ALMOND BUTTER COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix almond butter, brown sugar, shortening, and margarine together in a bowl until creamy. Stir in mashed banana.
• Combine flour, baking soda, baking powder, and salt in a bowl. Stir into almond butter mixture. Stir in water if dough appears too thick. Fold in dark chocolate.
• Pour white sugar onto a shallow dish. Form dough into 1-inch balls and roll in sugar. Arrange 2 inches apart on baking sheets; flatten with a fork. Top each cookie with an almond.
• Bake in the preheated oven until lightly browned, about 10 minutes. Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

CHOCOLATE DROP ALMOND COOKIES

Steps:

• 1. Preheat oven to 375 degrees. Lightly coat baking sheets with oil or cooking spray. (Or use non-stick baking sheets)
• 2. In a large mixing bowl, cream together butter, brown sugar and egg. Blend in apple sauce, vanilla and almond extract.
• 3. Add almonds and blend in (Just before placing on cookie sheets.
• 4. In a medium mixing bowl, sift together flour, cocoa, baking powder and baking soda.
• 5. Stir dry ingredients into butter mixture.
• 6. Drop by rounded teaspoonfuls onto cookie sheets. (about 15 to a sheet).
• 7. Bake 8-10 minutes, or until cookie "springs back" when lightly touched.
• 8. Transfer to cooling racks to cool completely.
• 9. Optional glaze: Combine 1/4 cup confectioners sugar and 1/4 tsp almond extract. Add water, a few drops at a time until desired consistency is reached. Drizzle over cookies.