Photo: Molly Mears
Estimated Nutrition (whole recipe, rough)
858
Calories
21g
Protein
27g
Fat
126g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup vegan margarine
- 1 cup unrefined, brown sugar
- Equivalent to two eggs in egg replacer
- 1/2 tsp baking soda
- 2 1/4 cups unbleached white or whole wheat flour
- 3/4 cup cocoa powder
- 1/2 cup whole, raw almonds
- 1/2 tsp vanilla
- =
Directions
1
Beat margarine, sugar, egg replacer and vanilla together in a large bowl. Sift together the baking soda, flour, and cocoa powder, and gradually stir into the liquid mixture with a wooden spoon. Roll the dough in the palms of your hands to form smallish golf balls in size, and flatten them to about 1" thick. Press a whole almond into the centre of each cookie.
2
Preheat oven to 350 F and bake these cookies for 8-12 minutes
Recipe sourced from
fandom