Cardamom Coffee Chocolate Chip Cookies
Half this recipe if you'd like to make 6 cookies :)
ground flax seed
white sugar 100g
all purpose flour 270g
vegan chocolate chips
Maldon salt for finishing
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.
Let them cool on the
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