These chocolate cookies are sublime finished with a sprinkle of flaky sea salt. They can be made vegan by replacing the dairy butter with Earth Balance ‘butter.’
1/2 cup (1 stick) sweet butter melted and cooled to room temperature (for vegan cookies, use Earth Balance butter)
1/2 almond milk room temperature
1/3 cup sugar
1/2 cup unsweetened cocoa powder
1 1/2 cups light spelt pastry flour (such as Bob’s Red Mill)
1 cup lightly toasted almond slivers
1 teaspoon organic culinary lavender flowers
Flaky sea salt (optional, but lovely with chocolate!)
In a food processor mix almond milk, melted butter and sugar. Let it stand for about 10 minutes for the sugar to dissolve, then pulse a few more times.
In a bowl mix flour, lavender flowers and cocoa powder. Then, gradually add to the mixture in the food processor and pulse a few times, until they form a coarse mixture. Do not over mix because it makes the dough tough and cookies will come out dense.
Add almonds and pulse 4 times.
Empty the mixture on a lightly floured surface (kitchen counter works just fine, not the titled kitchen counter though, it has to be a flat surface).
Gather up the dough and knead 2 or 3 times. Next, flatten the dough into a disk, wrap in plastic and refrigerate for 30 minutes.
Preheat oven to 375°F.
Remove the cookie dough from the fridge and roll it out on a lightly floured surface (1/2 inch thick), cut out cookies with a 2 inch round mold and place them on a parchment lined cookie sheet. Sprinkle with a tiny amount of sea salt. (This is optional, but I do that because it makes these cookies even more heavenly!)
Bake for 12-15 minutes.
Remove cookies to a cooling rack and allow to cool for an hour before eating, serving, or packaging.
YIELD: About 30 cookies
SOURCE: Ellie Lavender, Vegan Mediterranean Personal Chef & Culinary Instructor. Please visit Lavender Design + Cuisine for more delicious vegan recipes!