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.

Ingredients 

ALMOND COOKIES

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

room temperature

½ cup granulated sugar

1 tablespoon water

1 teaspoon vanilla extract

1 teaspoon almond extract

CHOCOLATE GLAZE

1 cup nondairy chocolate chips

1½ teaspoons vegan butter

substitute

1½ teaspoons powdered

sugar, sifted

Method 

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.