Chocolate Chip Cookies!!!
I may be getting slightly obsessed with getting the perfect recipe for anything I really really love. I just find it so incredibly useful to have a go-to recipe for goodies that one could bring to parties/ picnics/ get-togethers/ etc. First, it was the pancakes, then the brownies, then the banana loaves and now the chocolate chip cookies… I need to empty my pantry by the end of January and all of these experimentations are just about the most perfect (and most delicious) way to keep me on track of decreasing my load!
This week, I really needed to use up my insane stash of cacao nibs, and that’s how I ended up with this batch of hearty, crispy, blow-my-socks-off cookies!
< Cookie dipped in plant-based milk >
— — —
1 flax egg*
1/3 cup + 2 tbsp coconut oil (semi-solid/ spreadable — NOT liquid!)
*1 flax egg = 1 tbsp flax meal + 2.5 tbsp water
2 tsp baking powder
1 cup coconut sugar**
1 1/4 cups whole wheat flour
3/4 cup non-dairy chocolate chips/ cacao nibs
1 tsp vanilla powder (OPTIONAL)
**Use 1/2 + 1/3 cups of coconut sugar instead if You don’t like Your cookies too sweet.
- Heat the oven to 175°C (350°F).
- Combine the flax seed and water in a small bowl. Set aside.
- Combine the dry ingredients in a bowl. Set aside.
- Whisk the semi-solid coconut oil and sugar vigorously for about 2 minutes.
- Add the flax mixture to the oil-sugar mix, and whisk well until combined.
- Add the dry ingredients to the wet mixture and stir together with a rubber spatula or wooden spoon until just combined – do not overmix. Add the chocolate chips and gently fold into the batter.
- Drop by the heaping tablespoon onto a parchment paper lined baking tray. Bake for 12-16 minutes, until just barely beginning to brown on the bottom. They will look underdone on top. Remove from the oven and let cool on the baking sheet for about 15 minutes before enjoying it. (Pictures of the baking process here.)
These were absolutely scrumptious. Thank You Raquel!