One year ago today I was busy in the kitchen making homemade ice cream.
I’d never even tried making ice cream from scratch before, but JZ had told me that Jamoca Almond Fudge ice cream from Baskin Robbins is his all time favourite dessert so I decided to try to make it for him for Valentine’s Day.
The look on his face was priceless when I gave it to him – and he has since proclaimed it to be the best thing I’ve ever made. He also doesn’t neglect to remind me on a regular basis that I haven’t made it for him since and I am thus a giant tease. He thought he was getting a girl who makes homemade ice cream all the time, but now he’s seen the real me who puts buckwheat in pancakes and makes brownies out of sweet potatoes and dates – ha!
So this year I made him Jamoca Almond Fudge… cookies.
Just kidding, I’m making him his precious ice cream again!
But I also made cookies. I actually started trialing these around Christmas time, but had to put them on hold after 3 batches didn’t work out. I finally trialed another batch more recently and to my delight, they were perfect! Soft but crispy with a subtle mocha flavour (the batch with 3 tbsp of instant coffee was a liiiiitle too strong!) and studded with toasted almonds and mini chocolate chips. Oh and they’re also vegan and whole wheat too. If JZ didn’t read my blog, he would never know they’re healthier. I should really learn to stop revealing all my sneaky healthy baking tricks to him on here!
- 1 cup whole wheat pastry flour
- ½ tsp baking soda
- Scant ½ tsp table salt
- 1 tbsp ground flax + 2 tbsp water
- ¼ cup cold coconut oil
- 3 tbsp smooth almond butter
- ½ cup unpacked brown sugar
- ½ tsp vanilla extract
- 1-1/2 tsp instant coffee
- 3 tbsp toasted sliced almonds
- 3 tbsp mini vegan chocolate chips
- In a medium size bowl, mix together the whole wheat pastry flour, baking soda, and salt.
- Mix the flax and water in a small ramekin and set aside.
- In a large bowl, add the coconut oil, almond butter, brown sugar, and vanilla. Mix with an electric beater on low speed until combined.
- Add the instant coffee into the ramekin containing the flax. Stir until dissolved, then pour the contents of the ramekin into the bowl of wet ingredients. Mix until combined.
- Gradually add the dry mixture to the wet ingredients while beating with the mixer until combined.
- Preheat the oven to 375°F and place the bowl in the fridge to chill while it preheats for about 10-15 minutes.
- Remove from the fridge once oven is preheated and roll dough into ping pong sized balls (should make 12). Place on a baking sheet lined with a Silpat or parchment paper.
- Bake on the middle rack for 8-9 minutes, then remove and let cool.
Recipe was adapted from this chocolate chip cookie recipe.
Are you doing any Valentine’s day baking?