Rocky Roads
The classic ice cream flavor in a portable form that doesn't require a freezer or cone. A chewy, crispy, chocolaty cookie enrobes chips of both the chocolate and white persuasion, plus chunks of roasted almonds. A fun drop cookie when you're feeling that more is more! Definitely a nondairy milk 'n' cookies kind of cookie and a no-brainer for filling up the cookie jar.
1/2 cup nondairy milk
2 tablespoons ground
flax seeds 1/2 cup canola oil
1 1/4 cups
sugar 2 teaspoons
vanilla extract 1/2 teaspoon
almond extract 1 1/2 cups plus 2 tablespoons all-purpose flour
1/2 cup Dutch
cocoa powder 1/2 teaspoon
baking soda 1/4 teaspoon
baking powder 1/2 teaspoon
salt 1/2 cup chocolate chips or chunks
1/2 cup vegan white chocolate chips
1/2 cup roasted almonds, chopped
Preheat oven to 350°F. Line two baking sheets with parchment paper.
In a large mixing bowl, combine nondairy milk, flax seeds, oil, sugar, vanilla extract, and almond extract. Mix until well blended and smooth. Sift in all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Stir to form a thick, wet dough but do not overmix. Fold in chocolate chips, and almonds. If the dough seems too sticky, chill for 30 minutes to firm up, but this step is not essential.
For each cookie, drop about 2 tablespoons of dough onto a baking sheet 2 inches apart, as cookies will spread. Spray the spoon or dough scoop with nonstick spray if the dough is sticking.
This cookie dough is rather wet, so don't be alarmed and just trust us. Just scoop away and leave plenty of room between blobs of dough for spreading. If the wet dough freaks you out too much, place the entire bowl in the fridge for 30 minutes to firm up, keeping the bowl of dough chilled in between baking up batches.
Bake cookies for 8 to 10 minutes, until spread and cracked on top. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to wire racks to cool completely. Store in a loosely covered container.
