Half this recipe if you'd like to make 6 cookies :)
Prep Time40 minutesmins
Cook Time12 minutesmins
Total Time52 minutesmins
Course: Dessert
Servings: 12cookies
Author: Jenné
Ingredients
2tbspground flax seed
1/4cupwater
1/2cupwhite sugar 100g
1/2cupbrown sugarpacked 110g
1/2cupcoconut oilmelted 112g
1tspespresso powder
2tspvanilla extract
2 1/4cupall purpose flour 270g
1tspcardamom powder
1tspbaking soda
1/2tspsalt
1cupvegan chocolate chips
Maldon salt for finishing
Instructions
In a small bowl, combine the ground flax seed and water. Stir well and set aside to thicken for at least 5 minutes.
Add the sugars and coconut oil to a stand mixer and whisk until creamed.
Mix in the flax "egg", espresso powder, and vanilla, and beat until combined.
Remove from the mixer base.
Sift in the flour, cardamom, baking soda, and salt.
Use a rubber spatula or wooden spoon to mix the ingredients together.
Once combined (it will likely not hold together), add the chocolate chips.
This dough is pretty dry, so you may want to use your hands to bring it all together. Careful not to over work it.
Place the dough in the refrigerator to chill for 30-60 minutes.
Preheat oven to 350° and line a baking sheet with parchment paper.
Scoop batter and form into balls before placing them on the baking sheet. I like them best with a double cookie scoop for large cookies. About 3-4 tbsp dough.
Bake 6 cookies on a tray at a time, making sure to keep 2 inches around the cookie for them to spread.
Bake for 12 minutes.
Remove from the oven, and let them cool for 5 minutes before transferring them to a cooling rack. Let them cool for about 10 minutes longer before eating.