The Salted Chocolate Almond Cookie Everyone Loves
The perfect vegan cookie recipe for devoted chocolate fans
Once upon a time, I had a bakery. It was a vegan bakery run illegally from my apartment on Long Island, until it was briefly run legally from a commercial kitchen. My cupcakes and cookies and muffins were sold at farmers’ markets and natural food stores. The Linzer cookies were especially enormous and popular, and people also adored the chocolate chip cookies that I lovingly made with hand-chopped chunks. This was all happening during a very palm-oil-full era of ready-made vegan fats, and so I made big batches of a blend of coconut oil and milk myself that stood in for butter. People adored the stuff, ordering birthday cakes and more, and then I stopped it all. Ever since, baking has been a charged activity for me.
That essay has been written. In the last few years, I’ve been slowly taking the recipes out of digital storage, and right now, I’m finding the same old joy in baking that I used to — without pressure, just to share. The recipes are very simple, but they hold up.
One of the last new items I debuted was a salted chocolate almond cookie. Some people told me it was more of a brownie; others said it was cakey. To me, and to most others, it was just the best cookie I’d ever created: rich, chocolaty, nutty…
