Copycat Pepperidge Farm Geneva Cookies [Vegan]
These crispy almond cookies are painted with a layer of dark chocolate, studded with nuts and pretty much perfect for dipping in any beverage you find cookie-worthy. The cookie itself is a buttery almond-based biscuit similar to a shortbread or a Geneva. These are the perfect sweet bite to put... Read More
Ingredients You Need for Copycat Pepperidge Farm Geneva Cookies [Vegan]
How to Prepare Copycat Pepperidge Farm Geneva Cookies [Vegan]
- Combine the flax with the hot water and let it stand for 5 minutes to thicken.
- Cream the vegan butter or shortening and sugar on high speed until light and fluffy about 3 minutes.
- Add the salt
- Add the flax egg to the creamed mixture and be sure to stop and scrape the bottom and sides of the bowl for an even mix.
- Add the sifted flour with the baking powder all at once and mix it on a low speed until it's just combined.
- Slowly drizzle in the almond milk with the vanilla extract and almond extract and mix everything until combined, scrape the sides again.
- With a pastry bag and just the coupler inserted (no tip) pipe the dough onto a parchment lined sheet pan spaced about 1 inch apart.
- Bake the cookies for about 20-22 minutes or until the cookies are lightly browned.
- Cool completely and paint them with chocolate and sprinkle them with toasted nuts.
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