• 9servings
  • 35minutes
  • 468calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
MineralsSelenium, Natrium, Silicon, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3/4 cup canola oil

  2. 2 cups sugar

  3. 2 teaspoons vanilla

  4. 1 tablespoon flax seed , plus

  5. 1 teaspoon flax seed

  6. 1/2 cup soymilk

  7. 2 cups flour

  8. 3/4 cup cocoa powder

  9. 1 teaspoon baking soda

  10. 1/2 teaspoon salt

  11. 1 1/2 cups semisweet vegan chocolate chips (obviously, vegan chocolate chips if you want these to be vegan)

Instructions Jump to Ingredients ↑

  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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