NEVER ENOUGH GARLIC

Sometimes you just need a cookie. This is a fact of life, and there's no disputing it. Having a bad day? Cookie. Raining outside? Cookie. Stubbed your toe on that beautiful coffee table that you just had to buy despite its weird shape? Two cookies - at least. 

As you can see, there is never a reason not to have cookies. And once you try these, you will never hesitate to bake cookies again, especially when these are so easy to make. Filled with rich, dark chocolate, creamy peanut butter, and crunchy almonds, this cookie recipe will never disappoint. So shake off that aching toe, and go make some cookies to soothe your soul!

Ingredients (makes 24 cookies):

• 150 g (5.3 oz) all-purpose flour
• 100 g  (3.5 oz) whole wheat flour
• 100 g (3.5 oz) cane sugar
• 100 g (3.5 oz) salted vegan butter
• 50 g (1.75 oz) almonds
• 50 g (1.75 oz) vegan dark chocolate
• 1 tbsp. peanut butter
• 1.5 tsp. vanilla extract
• 1 tsp. baking powder

Instructions:

1. Chop the almonds and the chocolate in small pieces.
2. In a stand mixer (or using a hand mixer with dough hooks instead of whisks), mix the sugar and vegan butter together. 
   
3. Mix in the flour and baking powder.
4. Add the vanilla extract, almonds, and chocolate.
5. Lastly, add the peanut butter, and knead until incorporated into the dough.
6. Roll the dough into a ball. If the chocolate in your dough starts to melt, refrigerate the dough for about 30 min. before moving on to the next step. 
7. Divide the ball of cookie dough into 4 equal pieces. Each quarter can be made into 6 medium-sized cookies. 
8. Make the cookies by rolling a small lump of dough into a ball between your hands and then flattening it slightly. 
9. Place your cookies on an oven tray lined with baking paper, and bake for 15-17 min. at 180°C (350°F).
10. Let cool and enjoy!

Tip: The dough can be made ahead of time and frozen if you always want cookie dough on hand.