Salty Almond and Chocolate Vegan Cookies

A quick and easy vegan cookie recipe that combines almonds, chocolate chips and Achill Island Sea Salt for a tasty treat! These will keep in an airtight container for up to 5 days. 

We have used almond butter from a great Irish company Nobó, but any good, runny almond butter will do just fine! 

Ingredients (Makes 9)

• 115g plain flour
• 1 tsp baking powder
• 70g runny almond butter 
• 1 tablespoon of coconut oil (melted) 
• 50ml oat milk (or non-dairy milk of preference) 
• 50g dark chocolate - chopped
• 25g of chopped almonds
• A generous pinch of Achill Island Salt 

Method

1. Preheat the oven to 190C and line a baking tray with greaseproof paper. 
2. Mix together the flour, baking powder and a pinch of Achill sea salt in a bowl. 
3. Add the almond butter, melted coconut oil and oat milk to the flour mix and stir to combine. 
4. Add in the chopped chocolate and almonds and combine. You may need to use your hands here to bring the dough together. 
5. Roll the dough into 9-10 small balls and place on a lined baking tray. Make sure there is at least 2cm between each. 
6. Press down on the cookie balls using your hand to flatten them slightly. 
7. Sprinkle of a generous pinch of Achill Island Sea Salt and pop in the oven. 
8. Bake for 10-12 minutes until golden. 

Thinking of trying this recipe out? You can purchase Achill Island Sea Salt over on our product page