Mocha almond chippers is really satisfy. You get a surprise serving of vegetables in each cookie, though no one (especially kids) will ever suspect it!

Ingredients 

2 cups all-purpose flour

¾ teaspoon baking soda

⅛ teaspoon salt

¾ cup vegan butter substitute,

slightly softened but not at

room temperature

⅔ cup granulated sugar

½ cup brown sugar

⅓ cup soymilk

3 tablespoons instant coffee

granules

1. teaspoon vanilla extract

1 teaspoon white vinegar

1 cup nondairy chocolate

chips

¾ cup chopped lightly toasted

slivered almonds

Method

Preheat the oven to 350 degrees F and oil 3 baking sheets.

Combine the flour, baking soda, and salt in a bowl. In a separate large bowl, combine the vegan butter substitute, granulated sugar, and brown sugar and beat with a wooden spoon until smooth. Beat in the soymilk, coffee granules, vanilla extract, and vinegar.

Add the flour mixture and stir until combined.

Stir in the chocolate chips and almonds. Form the dough into 1½-inch balls and arrange them on the prepared baking sheets about 3 inches apart. Press down lightly on each ball so the top is flattened.

Bake for about 10 minutes, or until the edges begin to lightly brown. Make sure you do not overbake these cookies or they will be hard, not chewy. Let cool on the baking sheets for about 3 minutes before transferring to racks to cool completely. Store in a sealed container.