Ingredients

• Ingredients 28g okara flour (or just use more all-purpose flour instead) 188g all-purpose flour 1 ½ teaspoons baking powder ¼ teaspoon baking soda ½ teaspoon salt 250g packed light brown sugar ¼ cup plus 2 tablespoons hot water 100g coconut oil, melted 84g unsweetened almond butter (well stirred before measuring) 2 teaspoons vanilla extract 210g vegan chocolate chips 70g chopped walnuts, optional

Preparation

• Method Line baking sheets with parchment paper. Preheat the oven to 350 F. In a medium bowl, whisk okara and all-purpose flours, baking powder, baking soda, and salt. Set aside. In a large bowl, whisk the brown sugar with hot water. Add the coconut oil, almond butter, and vanilla and whisk until smooth. Stir in flour mixture. Stir in chocolate chips and nuts (if using). *Baker’s Secret: Cookies are extra delicious if you rest the dough for 1 hour or more before baking. Place heaping tablespoons of dough 2” apart on lined pans. Bake 14-16 minutes in preheated oven, rotating pans half way, until cookies are golden brown. Set pans on a rack to cool. Inspired by this recipe? Why not check out our Top 10 Vegan Desserts blog?