Ingredients
-
2 cups all-purpose Flour
-
⅔ cup unsweetened Dutch-processed Cocoa Powder
-
1 teaspoon Baking Soda
-
½ teaspoon Salt
-
⅔ cup Canola Oil
-
1¼ cups organic Sugar
-
4 teaspoons ground Flax Seeds
-
½ cup unsweetened nondairy Milk
-
2 teaspoons pure Vanilla Extract
-
½ teaspoon Almond Extract
-
¾ cup vegan Chocolate Chips
-
¾ cup Walnuts
Directions
Deep, dark, chocolaty, and nutty, this is a perfect (dairy-free) milk-and-cookies cookie for chocolate lovers. The recipe is incredibly versatile, so check out some of the variations.
Steps
|
1
Done
|
Preheat the oven to 350°F and line two baking sheets with parchment paper. |
|
2
Done
|
In a large bowl, sift together the flour, cocoa powder, baking soda, and salt. |
|
3
Done
|
In a separate large bowl, mix together the oil and sugar. Add the flaxseeds, milk, and vanilla and almond extracts and mix well. |
|
4
Done
|
Fold in the flour mixture in batches. When the batter starts to get too stiff to mix with a fork, use your hands until a nice stiff dough forms. Add the chocolate chips and walnuts and mix with your hands again. Your hands will get covered in chocolate, but worse things have happened. |
|
5
Done
|
Wash your hands, roll the dough into 1-inch balls, and flatten into disks about 1½ inches in diameter. Place about an inch apart on the prepared cookie sheets. |
|
6
Done
|
Bake for 10 minutes. Remove from the oven and let cool for about 5 minutes on the cookie sheets, then transfer to a wire cooling rack to cool completely. |
