CHOCOLATE CHOCOLATE CHIP COOKIES
Provided by Colleen Patrick-Goudreau
Categories Cookies Chocolate Dessert Bake Vegetarian Kid-Friendly High Fiber Back to School Healthy Vegan Party Pescatarian Tree Nut Free Soy Free Small Plates
Yield 12 cookies, or 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F (180°C, or gas mark 4). In a food processor or blender, whip flaxseed and water together until mixture reaches a thick and creamy, almost gelatinous consistency. Set aside.
- In a large-size bowl, mix butter and sugar until creamy. Add "flax egg" and vanilla.
- In a separate bowl, blend flour, cocoa powder, baking soda, baking powder, and salt. Add this dry mixture to the wet mixture, and mix until everything is well blended. If you need a little extra moisture, add a small amount of water or nondairy milk.
- Stir in chips. Form balls and flatten slightly on an ungreased cookie sheet. Bake for 7 to 9 minutes, until the tops are no longer gooey.
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