I swiped this recipe from Post Punk Kitchen and made a few substitutions according to my liking. The original recipe located here.

A quick sidenote: I really like the flax seed + alternative milk binder…I’ll have to use this on future recipes. After a combination of grinding the flax with mortar and pestle and later with mini electric grinder, the combo came out perfectly and really worked for the cookie.

Ingredients
3/4 cup canola oil
2 cups sugar
2 teaspoons vanilla

1 tablespoon + 1 teaspoon whole flax seeds
1/2 cup vanilla almond milk

2 cups all purpose flour
1/4 cup dutch processed cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips

Directions
Preheat oven to 350 F.

Grind the flax seeds on high in a blender until they become a powder. Add almond milk, blend some more and set aside.

Sift flour, cocoa, baking soda and salt together.

In a separate large bowl cream together oil and sugar. Add the flax seed/soy milk mixture and mix well. Add the vanilla.

Fold in the dry ingredients in small batches. You will notice it will become very hard to stir after awhile, at this point you might use your hands! Add the chocolate chips and mix with your hands again.

Roll dough into 1 inch balls and flatten into a disc that’s about 1 1/2 inches in diameter. Place on an ungreased cookie sheet about an inch apart.

Bake for 10 minutes. Remove from oven and let cool for about 5 minutes, then set them on a wire rack to cool completely.
Because the original recipe warned me so, I really kept an eye on the cookies, they bake quickly! Really! No more than 10 minutes.
Also, the cookies are much better NOT burnt. Hehe.

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