by Holladay Allen
Native Foods Cafe
Sometimes there is nothing better than chocolate chip cookies right out of the oven with an ice cold glass of almond milk. I use this recipe alot, but I have a few others I am a big fan of as well. The flax helps with the binding, as an egg would traditionally, and my friend Gina in Chicago taught me about adding a touch of almond extract to layer the flavor profile a bit.... enjoy!
Very, Very Good Chocolate Chip Cookies
2 TBSP flax seeds, ground
3 TBSP warm water
1 ¼ cup unbleached flour
¼ tsp baking soda
¼ tsp sea salt
½ cup brown sugar
¼ cup regular (not brown) sugar
½ cup coconut oil or coconut butter
1 TBSP vanilla extract
1 tsp almond extract (optional)
1 cup vegan chocolate chips
Preheat your oven to 300 degrees.
Mix flax with warm water and let sit for 2 minutes.
Sift the flour, baking soda and salt together.
Combine both sugars, coconut oil/ butter, and vanilla.
Gently whisk in the flax mixture.
Combine wet mixture with flour, baking soda and salt mixture with a spatula or large spoon.
Add the vegan chocolate chips (easiest to do with your hands).
Add teaspoonfuls of the cookie dough to a greased cookie sheet.
Bake for about 20 minutes until golden brown.
Depending on your oven, it may take longer.
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