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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This recipe comes from I. Moskowitz and T. Romero's cookbook Vegan Cookies Invade Your Cookie Jar . They are very, very chocolatey and yummy. Ingredients:
1/2 cup nondairy milk (vanilla-flavour works nicely) |
2 tablespoons ground flax seeds |
1/2 cup oil |
1 1/4 cups sugar |
2 teaspoons vanilla extract |
1/2 teaspoon almond extract |
1 1/2 cups flour, plus |
2 tablespoons flour |
1/2 cup dutch-processed cocoa powder |
1/2 teaspoon baking soda |
1/4 teaspoon baking powder |
1/4 teaspoon salt |
1/2 cup chocolate chips (make sure theyre vegan) |
1/2 cup white chocolate chips (make sure theyre vegan) |
1/2 cup almonds, roasted and chopped |
Directions:
1. In a large milk combine milk, flax seeds, oil, sugar, vanilla and almond extract. Mix until well blended and smooth.
2. Sift in flour, cocoa powder, baking soda, baking powder and salt. Stir to form a thick, wet dough, but do not overmix (flour should just be incorporated).
3. Fold in chocolate chips, white chocolate chips and almonds. This dough will be sticky, but if you cant handle it, put it in the fridge for 30 minutes to firm it up.
4. For each cookie drop about 2tbs of dough on a baking sheet 2 inches apart as cookies will spread.
5. Bake in the preheated oven at 350°F/175°F for 10-15 minutes until spread and cooked through. If you want them more gooey, check them after 8 minutes.
6. Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
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