These are great accompaniments to morning coffee or just for a snack. Kids love them and can have them with milk. If you use the healthier coconut oil in place of the butter, you will add a hint of coconut flavor (which I like). If you go totally vegan and decide to use the banana, it will add in a banana flavor which also gives it a nice flavor. If kept dry and sealed, these will last for several months.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/3 cup sugar
• 1 teaspoon baking powder
• Pinch of salt (1/16 teaspoon)
• 1 large egg (Vegan Substitute: 1/2 to 1 smashed banana, or Vegan Egg replacer equiv. to 1 large egg)
• 2 tablespoons unsalted butter, softened or coconut oil
• 1/3 cup raw almonds
• 3 tablespoons milk or soy milk

Directions

Preheat oven to 350 degrees. Add 1st 5 ingredients in to food processor. Process till mixed. Add remaining ingredients in and process for about 7 seconds. It will not fully come together as a dough but will be mixed. Pour onto some plastic wrap and roll up. Squeeze together to fom into a 3″ wide roll about 1″ high.  Remove plastic wrap and put onto foil lined baking sheet. Bake for 25 minutes. Remove from the oven and let cool for 10 minutes. Then slice crosswise into 1/2 to 3/5″ slices using a serrated knife. Arrange slices layed out flat in a single layer on the baking sheet and bake at 350 for about 30-40 minutes. Remove from the oven and let cool for 30 minutes then you can eat them. If you are going to store them, put them in a sealed container after they are completely cool. They will last several months if they are around that long.