Chocolate chip cookies
- 1 tbsp flaxseed meal
- 1.5 Tbsp water
- 3 tbsp maple syrup
- ⅓ cup coconut sugar
- 1 to 1.5 tsp vanilla extract
- ⅓ cup oil (organic avocado or safflower or canola oil)
- ¾ cup + 1 tbsp Chickpea or Oat flour can be substituted successfully)
- ½ tsp baking soda
- 2 Tbsp almond flour (ground almonds)
- a good pinch of salt
- ⅓ to ½ cup vegan chocolate chips
Mix the flax seed meal and water and the rest of the wet ingredients and mix until the mixture is well combined. It will take a minute for the oil to incorporate.
Add flour and the rest of the dry ingredients and mix until the mixture is a stiff batter. Fold in the chocolate chips.Add as much chocolate as you like in chip or chunks or chopped.
Refrigerate for an hour to chill.
Line the sheet with parchment. Preheat the oven to 350 degrees F.
Scoop the mixture on the baking sheet into a 1.5 inch ball. Place on baking sheet at least 2 inches away from each other.
Bake for 12 to 13 minutes or until the cookies have spread and are starting to turn golden on the edges. Cool for 10 minutes, then remove from the pan. Cool for another few minutes before serving. The cookies are softer when warm and get chewier as they cool.
You can sub apple sauce in place of oil or do a combo to reduce oil content and the results will just be more cake like in texture but still really yummy and I find the apple sauce adds a cream cheese kind of flavour to them. Worth a try!