Vegan Salted Almond & Chocolate Chip Cookies

Too good to be true, yet true.

You know what’s my favourite? Ingredient lists that are short and filled with ingredients that I actually want to have in a treat. Nuts, dates, dark chocolate, sea salt. We don’t need much more than that. We are what we eat, right? So congratulations, to whomever is reading these lines in this very moment, today you are an almond.

Servings: 1 batch of cookies, ca. 12

Total time: 30 min

For the cookies

Ingredients

280g almonds

5 dates, soaked in warm water for 10 min

50ml maple syrup

2 tbsp plant-based milk

1 tbsp coconut oil, room temperature

pinch of salt

add ins

75g 85% dark chocolate, roughly chopped

50g roasted & chopped hazelnuts

Instructions

1. Preheat the oven to 150°C and roast the almonds for 15 minutes.

2. Let the almonds slightly cool off, then pulse them in a food processor along with the dates, maple syrup, coconut oil, plant-based milk and pinch of salt until just combined. Be careful not to blend the almonds too much or else they’ll turn into almond butter (also good, but not intended for this recipe).

3. Scrap the sides of your food processor and pour the mixture into a bowl, adding in the dark chocolate and hazelnuts and evenly folding them in.

4. Take about one tablespoon of the cookie dough and form a ball with your hands, gently flattening it into a disk and placing it on a baking tray lined with baking paper. Repeat until no more cookie dough is left and bake them at 180°C for about 15 minutes.