Who loves chocolate? I know that I LOOOOOOVE chocolate. We love a good cookie in our house. My sister has food allergies and I like to try and find things she can enjoy that are safe for her to eat. This recipe uses ingredients that are vegan/organic that makes it more safe and better for you. Flax is a big part of this recipe. It is a nice grain that is healthy for you, as well as filling (but I dare you to not eat more than ONE cookie ;) ). It also uses a flax egg. For people that are not used to making Vegan food, a Flax egg is a vegan/dairy free option used in baking. This recipe also uses coconut oil and sugar, which makes a bit healthier for you as well.
Recipe Credit: https://sugaredandstirred.com/vegan-chocolate-flax-cookies/
Ingredients:
1/2 tsp pure vanilla extract
1 flax egg (1 Tbsp flaxseed meal + 3 Tbsp of water)
1/3 c coconut oil, MELTED
2/3 cup coconut sugar
3/4 cup unbleached all-purpose flour
1/4 cup cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/3 cup flaxseed meal
3/4 cup dairy-free chocolate chips
Directions:
Make your flax egg by combining 1 Tbsp flaxseed meal with 3 Tbsp water - let it sit to thicken up. In another medium bowl, mix together the melted coconut oil, coconut sugar, and vanilla extract. Set this bowl aside for later.
In a large bowl, sift the flour and cocoa powder. Whisk in the baking powder, baking soda, salt, and flaxseed meal until combined.
Stir flax egg into wet ingredients and add wet ingredients to dry. Use a wooden spoon or large spatula to mix the ingredients together (it will be a stickier batter). Add 1/2 cup of the chocolate chips and mix.
Scoop dough balls 1.5 Tbsp in size onto a parchment-lined baking sheet and refrigerate for 10 minutes. Roll dough balls and press extra chocolate chips into the tops. Refrigerate for another 20 minutes and preheat your oven to 350°F.
Prepare a second baking sheet with parchment paper. Transfer dough balls to room temperature baking sheet and bake at 350°F for 6 minutes.
Let cookies cool on baking sheet for 2 minutes. Move to a cooling rack. Store leftover in an airtight container at room temperature.
Kate's Tips:
If you would like to use regular chocolate chips, you can. Vegan chocolate chips are dairy free.
If you do not have flax, or are unsure about how to use it, you can always use a regular egg instead of a flax egg.
What I have learned from this recipe is this reminder: you have to put the dough balls in the refrigerator to have the proper shape. If you skip this part, then the shape will not come out the way that you want it to be.
Accommodations:
This recipe is different because it is vegan, but it has a really nice texture and taste. I know that people with food sensitivities may not want to try something that doesn't taste or feel like a "regular" cookie. I want to encourage you all to step out of your comfort zone and give it a try. If you make them, and don't like them, at least your were willing to try something new!