I decided to remake these cookies because I got some feedback from a reader (you know who you are and I love you!) that my original recipe was too oily. I have noticed that depending on the season, the weather, my location and my oven, my cookies turn out slightly differently. Sometimes the wet ingredients may need to be adjusted so perhaps add half of what is called for in the recipe and then add the rest slowly, just to be sure. I also give a range of cooking time to account for different ovens.
Anyway, in this recipe, I use less flour (and it is pastry flour) and oil. I also use almond milk and some brown sugar. They come out crunchier and we really like them. We have eaten half of them already!
makes about 15 cookies using a 3 tablespoon ice cream scooper
1 1/4 cups whole wheat pastry flour
1/4 cup cocoa powder
1/2 cup vegan cane sugar
1/2 cup vegan brown sugar
1 teaspoon vanilla powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup mini vegan chocolate chips
1 flax egg (1 flax egg = 1 tablespoon ground flax + 3 tablespoons water)
1/2 cup sunflower oil
1/4 cup almond milk
Preheat oven to 350. Line a baking sheet with parchment paper. Make flax egg.
Sift the flour into a big mixing bowl and add the rest of the dry ingredients. Mix with a fork to incorporate. Add the wet ingredients and mix well. Using the ice cream scooper, scoop out the dough onto the baking sheet with a bit of space in between the cookies. Sprinkle a bit of sugar on top of each cookie.
Bake for 20 to 25 minutes. Enjoy!