Ingredients

• 1 cup almond butter
• 1 cup packed brown sugar
• 2/3 cup shortening
• 1/3 cup vegan margarine
• 1 overripe banana, mashed
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon water, or as needed (optional)
• 3 ounces dark chocolate, chopped
• 1/2 cup white sugar
• 36 whole blanched almonds (optional)

Instructions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Mix almond butter, brown sugar, shortening, and margarine together in a bowl until creamy. Stir in mashed banana.
3. Combine flour, baking soda, baking powder, and salt in a bowl. Stir into almond butter mixture. Stir in water if dough appears too thick. Fold in dark chocolate.
4. Pour white sugar onto a shallow dish. Form dough into 1-inch balls and roll in sugar. Arrange 2 inches apart on baking sheets; flatten with a fork. Top each cookie with an almond.
5. Bake in the preheated oven until lightly browned, about 10 minutes. Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.