Yesterday, I discovered that whole wheat pastry flour makes a thinner, crunchier cookie. This is my exact same recipe but I had to post because they are sooooo good!
makes about 20 cookies using a 3 tablespoon ice cream scooper
1 3/4 cups whole wheat pastry flour
1 1/4 cups vegan cane sugar
1 teaspoon vanilla powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3 flax eggs (1 flax egg = 1 tablespoon ground flax meal + 3 tablespoons water)
1/2 cup sunflower oil
1/2 cup mini vegan chocolate chips
Preheat oven to 350. Line a baking sheet with parchment paper. Make the flax eggs and set aside until ready to use.
Mix all of the ingredients in a big mixing bowl. Using the ice cream scooper, scoop out the dough onto the sheet with a bit of space in between the cookies.
Bake for 25 to 30 minutes. Enjoy!