cookware
- large mixing bowl
- baking sheet
- parchment paper
- Hand-held electric mixer
- cooling rack
1 | Preheat oven to 350F and line a large baking sheet with parchment paper. In a large mixing bowl, mix together the flax and water and set aside for a few minutes so it can thicken up. Whisk the flax egg again once thickened. |
2 | Add the rest of the wet ingredients into the bowl with the flax egg (coconut oil, sunflower seed butter, brown sugar, cane sugar, and vanilla). With a hand-held electric mixer, beat the ingredients until combined and smooth. |
3 | Now, beat in the dry ingredients, one by one, as you go down the ingredient list (baking soda, baking powder, salt, cocoa powder, oat flour). |
4 | If your dough is a bit dry, add a teaspoon (or two) of non-dairy milk and beat the mixture again. The dough should be moist enough to form balls without cracking, but not super sticky. |
5 | Finely chop the chocolate (it should be the size of peas) or use mini chips. Beat the chocolate into the batter or simply stir by hand. |
6 | Shape balls of dough (about the size of a golf ball or 2 heaping tablespoons) and place on the baking sheet 2-3 inches apart. Gently press down on each ball with your hand to form a disc (it should be 1/2-inch thick or so). |
7 | Bake for about 12-13 minutes (I baked for 13 mins) until the cookies are spread out nicely. |
8 | Cool cookies on the baking sheet for 7 minutes or so and then transfer to a cooling rack for another 10-15 minutes. |
notes
These are so good they are usually hidden away in backpacks and rooms at camp. There are never leftovers!
