These cookies are packed with chocolate, caramel, and chopped almonds.
⅔ cup of sunflower oil
⅔ cup of raw cane sugar
⅔ cup of vegan brown sugar
½ cup chocolate almond milk (I’d recommend Silk’s dark chocolate)
2 teaspoons vanilla
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt — don’t be shy, the sweet and salty work amazing together!
¼ teaspoon of cinnamon
5 oz. vegan chocolate chips
3 oz. (1 bar) chopped vegan chocolate almond bar
3 oz. (1 bar) chopped vegan sea salt caramel bar
- Heat oven to 350°F. In large bowl, mix sunflower oil, granulated sugar and brown sugar until well mixed. Stir in chocolate almond milk and vanilla.
- Stir in flour, baking soda, baking powder, cinnamon, and salt until dough forms. Stir in chocolate chips and chunks. Drop dough by slightly rounded tablespoonfuls 2 inches apart onto cookie sheets lined with parchment paper.
- Bake 11-13 minutes or until edges are light brown and tops look set. Cool 2-3 minutes on cookie sheets (covered in parchment paper or baking mats). Remove to cooling rack; cool completely.
- Store in tightly covered container and share them with your friends or hide them from your enemies.
*This recipe makes between 22-24 cookies.
*Pro-tip: make sure to SAVE the chopped chocolate pieces (even the tiny little scraps on the cutting board and make sure it makes its way into the bowl. We want these cookies nice and chocolatey!
*Also, don’t roll up the cookie dough balls! Because this dough isn’t refrigerated, it’s pretty sticky. Instead, this is an excellent “drop cookie”. Just scoop the dough with spoon and drop it onto the parchment paper. This will give it that bakery look.