Super Chocolatey Chocolate-Chocolate Chip Cookies (Minimally adapted from the Post Punk Kitchen)
These tasty little morsels won over my office today and not one single person believed me when I told them that they were vegan! These are somewhere between a brownie and a cookie...The perfect treat when the afternoon starts to make you feel a little woozy and in need of a nap.
3/4 cup walnut oil
1 1/4 cups sugar
2 t vanilla
1 T + 1 t whole flax seeds
1/2 cup vanilla almond milk
2 cups all purpose flour
3/4 cup dutch processed cocoa powder
1 t cinnamon
1 t baking soda
1/2 t salt
1 cup chocolate chips
Preheat oven to 350 F and line a baking sheet with parchment paper.
Grind the flax seeds on high in a blender until they become a powder. Add the almond milk and blend for another 30 seconds or so. Set aside.
In a large bowl sift together flour, cocoa, cinnamon, baking soda and salt.
In a separate large bowl cream together oil and sugar. Add the flax seed/almond milk mixture and mix well. Add the vanilla.
Fold in the dry ingredients in batches. When it starts to get too stiff to mix with a spatula, use your hands until a nice stiff dough forms. Add the chocolate chips and mix with your hands again.
Scoop the dough into balls using a 1T measuring spoon. Place on the prepared cookie sheet about an inch apart. (They won't spread much.)
Bake for 10 minutes. Remove from oven and let cool for about 5 minutes, then set them on a wire rack to cool completely.
As Ina says, these lend themselves well to variations. Add nuts! Coconut! Dried fruit! These may also be awesome with coconut oil instead of the walnut oil and I've used olive oil instead of walnut oil with no ill effects at all.