Sunday, December 6, 2009


Everyone loves cookies no matter who the hell you are. These are a great rendition that incorporates all the ingredients of an almond joy candy bar into a vegan, chewy, crisp, and soft cookie that puts your average old double chocolate chip cookie to shame. Grab some of these for a snack, or breakfast (or lunch, or dinner, or dessert). 

Almond Joy Cookies

1/2 cup earth balance
1 cup agave nectar
1 tsp vanilla
2 tbsp water 
4 tbsp potato starch
1 tsp baking soda
1/2 tsp baking powder
3/4 cup cocoa powder
1 tsp salt
1 3/4 cups white whole wheat flour
1 cup shredded coconut
1 cup chocolate chips
1 cup whole almonds

Mix together the earth balance and agave nectar until smooth and creamy. Add vanilla, water and potato starch until its perfectly mixed together. Sift all the dry ingredients into the wet and stir to combine. Add the chocolate chips, coconut, and almonds. Scoop golf ball sized mounds of dough onto a prepared baking sheet (covered with parchment paper). Bake at 350F for about 18 minutes.