Ingredients
Units
Scale
- 250 g all-purpose flour
- 60 g Dutch-processed cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 226 g salted vegan butter (softened at room temp)
- 400 g light brown sugar
- 4 tsp ground flaxseeds (aka flaxmeal)
- 6 tsp hot water
- 4 tsp vanilla extract
- 2 cups dark chocolate chips or chopped dark chocoalte chunks
- 2 tsp espresso powder (optional)
Instructions
- Preheat the oven to 350°F / 180°C.
- Cookie dough: In a small bowl combine the hot water with the ground flaxseeds to create a flaxegg, Sieve the all-purpose flour, cacoa powder, salt, baking powder and espresso powder in a medium bowl. In a large bowl, beat the vegan butter with the brown sugar until light and fluffy. Add in the flaxegg and vanilla extract. Beat together once more. Add in all the dry ingredients and fold together until almost combined. Add the vegan chocolate chips and fold them together until combined and no flour is visible.
- Bake: Using a 2-ounce cookie scoop, scoop out the cookie dough and drop it onto a baking sheet lined with parchment paper. Keeping the cookie dough balls at a 2- inch distance. Bake for 11-13 minutes.
- Final touches: Sprinkle the freshly baked cookies with flaky sea salt. Allow the cookies to cool on the baking sheet for 10 minutes. Then, transfer onto a cooling rack to cool for a further 10ish minutes. Enjoy!