Every time I tell my boys that I am making something 'vegan'... they do not look very impressed. They prefer when I bake in the traditional way. This time, I decided not to tell them and see what happens. What I saw is that all the cookies were gone and they obviously were clueless that these cookies were 'vegan'. They actually asked me to bake another batch!
I used Angela Liddon's from Oh She Glow's recipe:
Ingredients:
Wet ingredients:
1 tablespoon ground flax mixed with 3 tablespoons water
1/4 cup virgin coconut oil (do not melt)
1/4 cup sunflower seed butter (see note)
1/3 cup unpacked brown sugar
1/3 cup natural cane sugar
1 teaspoon vanilla extract
Dry ingredients:
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine grain sea salt
3 tablespoons cocoa powder
1.5 cups gluten-free rolled oats, processed into flour
1-2 teaspoons non-dairy milk (I use coconut milk)
100 grams finely chopped dark dairy-free chocolate
Directions:
1. Preheat oven to 350 F and line a large aking 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 ingredients list (baking soda, baking powder, salt, cocoa powder, oat flour). 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.
4. Finely chop the chocolate (it should be the size of peas). Beat the chocolate into the batter or simply stir by hand.
5. 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).
6. Bake for about 12-13 minutes (I baked for 13 mins) until the cookies are spread out nicely.
7. Cool cookies on the baking sheet for 7 minutes or so and then transfer to a cooling rack for another 10-15 minutes.
Tips:
Notes:
Instead of sunflower seed butter, you can try peanut or almond butter (this means they will no longer be nut-free, of course)
To bring out the chocolate flavour even more, try sprinkling the cookies with a tiny amount of flaked sea salt before going into the oven.
To make this recipe soy-free, use a soy-free chocolate such as Enjoy Life Brand.
