Chocolate glazed almond cookies is just as rich as the original. Omit the walnut filling and use only preserves if you want to make this recipe nut free.
½ cup rolled oats
1 cup raw or lightly toasted
sliced or slivered almonds
2 cups all-purpose flour
1 teaspoon baking powder
1 cup vegan butter substitute,
slightly softened but not at
½ cup granulated sugar
1 tablespoon water
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup nondairy chocolate chips
1½ teaspoons vegan butter
1½ teaspoons powdered
To make the cookies, preheat the oven to 325 degrees F. Grind the oats in a food processor until finely ground but not powdery and set aside. Grind the almonds in a food processor until finely ground; take care that they do not turn into a paste.
Combine the ground oats, ground almonds, flour, and baking powder in a large bowl and set aside. In a separate large bowl, combine the vegan butter substitute and sugar and beat with a wooden spoon until fluffy. Add the water and extracts and stir to combine.
Stir in the flour mixture until just combined. Form into 1-inch balls and arrange them on 3 dry baking sheets about 2 inches apart. Bake for 14 to 16 minutes, until the cookies are set but not brown. Cool on racks.
To make the glaze, melt all the ingredients in a double boiler over gently simmering water. Alternatively, place the ingredients in a microwave-safe bowl and microwave at medium power for 1 minute. Stir. Microwave for 25 seconds longer and stir until smooth.
Drizzle the glaze over the cookies with a spoon or pastry bag. Place the cookies on parchment paper until the glaze hardens. Store in a sealed container at room temperature; refrigerate for longer storage.
|Chocolate glazed almond cookies|