ingredients
all
1 tbsp Ground flax
mixed with 3 tablespoons water
3 tbsp Water
1/4 cup Virgin coconut oil
do not melt
1/4 cup Sunflower seed butter
1/3 cup Brown sugar
unpacked
1/3 cup Natural cane sugar
1 tsp Vanilla extract
1/2 tsp Baking soda
1/2 tsp Baking powder
1/2 tsp Fine grain sea salt
3 tbsp Cocoa powder
1 1/2 cups Gluten-free rolled oats
processed into flour (or 1.5 cups oat flour)
1 tsp Non-dairy milk
up to a total of two teaspoons, only if needed to moisten batter
100 grams Finely chopped dark chocolate
Enjoy Life mini chips are my favorite - and dairy-free
cookware
Your go-to recipe for a delicious treat. This recipe is not an original, but I have been making them for so long that I no longer remember the original source.
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!