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.
Native Foods Cafe, vegan, vegan food, vegan restaurant, vegan chocolate chip cookie, vegan recipe
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