Vegan Almond Chocolate Lava Cookies

Vegan Almond Chocolate Lava Cookies! A combination of gooey, hot fudge, mocha center and their crispy outside.

Almond butter makes the batter thick plus it adds a punch of protein, good fats, B vitamins and minerals like magnesium. These cookies get extra almond goodness from almond flour, almond butter and almond extract.

Baking Scientist- Megan
Website –https://www.sweetsyoucaneat.com
Instagram Profile – https://www.instagram.com/sweets_you_can_eat
Facebook Profile – https://www.facebook.com/sweetsyoucaneat
Photos by Brian Byllesby

Let’s start with the recipe now!

Print Recipe
Vegan Almond Chocolate Lava Cookies
In megan Words "My triple almond lava cookies are absolutely delicious with their gooey, hot fudge, mocha center and their crispy outside. Almond butter makes the batter thick plus it adds a punch of protein, good fats, B vitamins and minerals like magnesium. These cookies get extra almond goodness from almond flour, almond butter and almond extract. I used coffee in the batter to make nutritious cookies that have just the right “pick-me-up”-flavor to give you an extra boost when your energy runs low."
Course Desert, Snacks
Keyword cookie, Dessert
Prep Time 20 minutes
Cook Time 14 minutes
Passive Time 40 minutes
Servings
people
Ingredients
Wet Ingredients
Dry Ingredients
Course Desert, Snacks
Keyword cookie, Dessert
Prep Time 20 minutes
Cook Time 14 minutes
Passive Time 40 minutes
Servings
people
Ingredients
Wet Ingredients
Dry Ingredients
Recipe Notes

1. Combine 1/2 cup hot, strong coffee into a mug with 2 tablespoons ground flax. Let sit for 5 minutes to allow flax to absorb liquid.
2. Combine maple syrup, almond butter, coconut sugar, vanilla and almond extracts into a large mixing bowl and using an electric mixer blend until a smooth, creamy batter forms.
Add the flax/coffee and blend again to combine.
Using your spatula, make a hole in the center of the batter. Add almond flour, cocoa, baking powder, baking soda and salt.
Stir to combine the dry into the wet ingredients until mixed. Fold in chocolate chips. Refrigerate batter for one hour or freeze for 20 minutes before forming cookies.
3. Preheat oven to 350ºF/180ºC. Prepare 2 cookie sheets lined with parchment paper or sprayed with coconut oil.
4. Once batter has chilled, drop 2 tablespoons of cookie dough onto the baking sheets 2 inches (5 cm) apart. Flatten each cookie slightly with your fingers and top with large crystal salt and sprinkle with slivered almonds.
5. Bake 14 minutes. Do not overbake, cookies will become crispy once cooled.

thank you

Share this Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.