Tuesday, July 19, 2016
1 tablespoon ground flax mixed with 3 tablespoons water
1/4 cup virgin coconut oil (do not melt)
1/4 cup almond butter
1/3 cup unpacked brown sugar
1/3 cup natural cane sugar
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine grain sea salt
3 tablespoons cocoa powder
1-1/2 cups flour
1-4 tablespoons non-dairy milk (as needed to moisten batter)
100 grams dark chocolate chunks or chopped bar
In a large mixing bowl, mix together the flax and water and set aside for a few minutes so it can thicken up. Whisk the flax egg again once thickened.
Add the rest of the wet ingredients into the bowl with the flax egg. With a hand-held electric mixer, beat the ingredients until combined and smooth.
Now, beat in the dry ingredients, one by one, as you go down the ingredient list. If your dough is a bit dry, add a bit of non-dairy milk and beat the mixture again. The dough should be moist enough to form balls without cracking, but not super sticky. Beat the chocolate into the batter or simply stir by hand.
Refrigerate dough for at least 30 minutes.
Preheat oven to 350F. Line a large baking sheet with parchment paper.
Shape balls of dough (about the size of a golf ball or 2 heaping tablespoons) and place on the baking sheet 2-3 inches apart. Gently press down on each ball with your hand to form a disc (it should be 1/2-inch thick or so).
Bake for about 12-13 minutes until the cookies are spread out nicely. Cool cookies on the baking sheet for 7 minutes or so and then transfer to a cooling rack for another 10-15 minutes.
makes 12 cookies
at 3:19 PM