Chocolate Chip Cookies

Ingredients for 1 servings:

• 1 tbsp flaxseed meal
• 75 ml almond milk (almond drink)
• 60 g coconut oil, melted
• ½ tsp vanilla extract
• 150 g flour (I used gluten-free flour mix for cakes)
• 40 g almonds
• 80 g coconut blossom sugar (alternatively brown sugar)
• 1 tsp baking powder
• ½ tsp baking soda
• 1 pinch of salt
• 30 g chocolate drops, vegan (alternatively, dice dark chocolate)

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

vegan, makes 15 cookies

Mix the flaxseed meal with almond milk, coconut oil, and vanilla extract and let it sit for about 10 minutes. Place the dry ingredients in a bowl and mix. Add all the wet ingredients to the dry ingredients. Mix in 2/3 of the chocolate chips. Chill the bowl with the dough for about 30 minutes. Preheat the oven to 180°C (top and bottom heat). Line a baking sheet with baking paper. Remove the dough from the refrigerator, take a tablespoon of dough each, and shape into a ball. Place the dough balls on the baking sheet and flatten with your fingers. Spread the remaining chocolate chips over the surface of the cookies. Bake the cookies in the preheated oven on the middle rack for about 20 minutes. Then remove the cookies, let them cool slightly on a wire rack, and enjoy while still lukewarm! These cookies are wonderfully delicious, not too sweet with coconut blossom sugar, and incredibly easy to make. These vegan cookies will sweeten any afternoon and are a great accompaniment to a cup of coffee or tea.