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Chewy Vegan Chocolate Chocolate Chip Cookies

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READY IN:
35mins
SERVES:
9
YIELD:
18 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Grind flax seeds in a blender until they become a fine powder, then add the soy milk and blend for about 30 seconds more and set aside.
  3. In a large bowl, sift together cocoa, flour, baking soda and salt.
  4. Cream the sugar and oil in a separate large bowl.
  5. Add the flax/soy milk mixture and mix well.
  6. Stir in the vanilla.
  7. Slowly mix in the dry ingredients (the original recipe does not call for a mixer, but you may want to use yours.).
  8. Mix in the chocolate chips.
  9. Roll dough into 1" balls and flatten into disks about 1 1/2" in diameter.
  10. Place on an ungreased cookie sheet about 1" apart and bake for 10 minutes.
  11. Let rest on the cookie sheet for about 5 minutes, then remove with a spatula to a cooling rack and cool completely.
  12. **For chocolate chocolate chip cherry cookies, replace 1 teaspoon of the vanilla with almond extract, and use 3/4 cup chocolate chips and 3/4 cup chopped cherries.
  13. ***For chocolate nut cookies, replace 1 teaspoon of the vanilla with a nut extract (almond, walnut, etc) and replace the chocolate chips with 1 1/2 cups chopped nuts of your choice.

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