Vegan crispy cookies

(20 cookies)
1/2 cup of margarine
1 cup of flour
1/8 cup of oats
1/2 tsp of salt
1/2 tsp baking soda
1/4 cup of water
2 tsp of potato starch
1 tsp of tapioca
3/4 cup of sugar
1 drop of vanilla extract
1 cup of chocolate cut into chunks
1/2 cup of almonds

Melt the butter on low heat.
Put together the flour, the salt, the baking soda, the sugar and the vanilla extract.
Then add the butter and knead a little.
Mix together the potato starch and the water, add to the flour with the tapioca and knead. (The dough should be homogeneous, smooth and a little elastic)
Add 3/4 of the chocolate and the almonds in the dough.
With a spoon delay on a baking track the cookies and sprinkle some chocolate and almonds on top.
Bake in a preheated oven, bake the cookies for 20 minutes at 160°C/320°F.
Let aside to cool on some wire racks.

2 Responses to “Vegan crispy cookies”

  1. Vegan cookies to hold on this week « Experiments in dessertarian cooking Says:

    […] box full of -Crispy chocolate chips and almonds cookies -Chocolate oat short […]

  2. Spinach and ricotta lasagne « Experiments in dessertarian cooking Says:

    […] Dinner -Sweet and spicy red soup -Spinach and ricotta lasagna -Cookie […]

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