Chocolate chunks? Raw Almonds? Cookies? Who does not love all three?   After using other people’s recipes till now, I have formulated my own.  Hope you enjoy them as much as we did!

Vegan Chocolate Chunk Almond Cookies
Yields 40 Mini Cookies

Ingredients
4.5 teaspoons Ener-G Egg Replacer (found in the baking isle at Whole Foods Market)
6 tablespoons Water
½ cup Earth Balance Buttery Spread
½ cup Mashed Avocado
¾ cup Vegan Cane Sugar
¾ cup Brown Sugar
2 teaspoons Pure Vanilla Extract
1 1/8 cup Whole Wheat Flour
1 1/8 cup All-Purpose Flour
1 teaspoon Baking Soda
½ teaspoon Sea Salt
1 cup Dark Chocolate Baking Chunks (I use Whole Foods 365 brand)
1 cup Raw Almonds (chopped)
Olive Oil cooking spray

Directions

1. Preheat oven to 375 degrees.
2. Whisk or blend, Ener-g Egg Replacer and water. Set aside.
3. Combine Earth Balance, mashed avocado, sugars, vanilla extract and lastly Ener-g Egg Replacer mix.
4. Combine flours, baking soda, and sea salt.
5. Add flour mix to sugar mix, a little bit at a time, until all is well mixed.
6. Fold in almonds and chocolate chunks.
7. Arrange ping pong sized cookie dough balls on greased baking sheet.  Press down just a bit.
8. Bake for 9 minutes.
9. Let cool on pan for 5 minutes then transfer to cooling rack.
10. Enjoy!