But moving on to this cookie recipe, it is the ultimate choco-lovers' cookie. Its crisp on the outside, thanks to the cocoa and flax seed, and so soft in the center. Its intensely chocolaty and goes well with a glass of cold soy/almond milk, or if you are feeling indulgent, a scoop of vanilla soy ice cream. Heaven!!
The recipe I used is from "Veganomicon" by Isa Moskowitz and Terry Romero. I slightly adapted it to make it a tad healthier. This is a wonderful cookbook with many delicious and versatile recipes. This recipe is pretty simple and is ready from start to finish in about 30 min.
Ingredients (for 36 cookies)
2 and 1/4 cups whole-wheat pastry flour (use all-purpose flour if you don't have this)
2/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
2/3 cup canola oil
1 and 1/4 cup sugar
4 tsp ground flaxseeds
1/2 cup non-dairy milk (I used almond milk)
2 tsp vanilla extract
3/4 cup chocolate chips (vegan)
3/4 cup chopped walnuts
Preheat oven to 350 F and line two baking sheets with silpat/parchment paper. In a large bowl, combine the flour, cocoa, baking soda and salt. In a separate bowl, mix the sugar and oil. Add the flax seeds, non-dairy milk and vanilla extract. Mix well. Add the dry ingredients to the wet ingredient mixture in batches and mix thoroughly to combine. Mix in the chocolate chips and walnuts. The dough will be quite stiff. Now, take about a tablespoon of the dough and roll it into a ball. Place on cookie sheet and flatten the ball slightly with your hand or a fork. Repeat with the rest of the dough.
Bake for 10-12 min. Remove from oven and cool the cookies in the baking sheet for 5 min before transferring to a cooling rack. Let the cookies cool completely, then transfer them to an air-tight container.