Ingredients
36
36 servings
- •1 cup almond butter
- •1 cup packed brown sugar
- •⅔ cup shortening
- •⅓ cup vegan margarine
- •1 overripe banana, mashed
- •2 ½ cups all-purpose flour
- •1 ½ teaspoons baking soda
- •1 teaspoon baking powder
- •½ teaspoon salt
- •1 tablespoon water, or as needed (Optional)
- •3 ounces dark chocolate, chopped
- •½ cup white sugar
- •36 whole blanched almonds (Optional)
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Mix almond butter, brown sugar, shortening, and margarine together in a bowl until creamy. Stir in mashed banana.
- Combine flour, baking soda, baking powder, and salt in a bowl. Stir into almond butter mixture. Stir in water if dough appears too thick. Fold in dark chocolate.
- Pour white sugar onto a shallow dish. Form dough into 1-inch balls and roll in sugar. Arrange 2 inches apart on baking sheets; flatten with a fork. Top each cookie with an almond.
- Bake in the preheated oven until lightly browned, about 10 minutes. Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Nutritional Facts
Per 36 servings
- Calories: 181
- Carbohydrate: 19g
- Fat: 11g
- Fiber: 1g
- Protein: 2g
- Sugar: 11g
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