I can’t wait to make these cookies again, and I think you should make them too. They are moist, chewy, and brownie-like, and they’re vegan and gluten free to boot. I just typed “to boot,” and I’m leaving it because I think it’s funny.
Maple syrup. Almond butter. Yes. Yes.
Flax egg. Sure.
With all these fantastic ingredients, these cookies were a sure bet. Well, not really. Nothing is really ever a sure bet when it comes to baking, but I had high hopes and I was not let down.
Recipe, please? Okay. This one’s an adaptation of the Flourless Chocolate Cookies from Oh She Glows, and it made 16 cookies for me.
- 1 T ground flax
- 3 T water
- 1/2 C dried shredded coconut
- 1/4 C cacao powder (I used a cacao/maca powder combination)
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- 1/2 tsp salt
- 1/2 C almond butter
- 1/4 C maple syrup
- 1 tsp vanilla extract
- 1/4 C dark chocolate chunks
- 1/3 C slivered almonds
- Preheat oven to 375 and grease your cookie sheet.
- Whisk the flax and water in a small bowl to make the flax egg and leave it for a moment to gel.
- Mix the first five dry ingredients in a large bowl.
- Mix the wet ingredients, including the flax egg, in another bowl.
- Add the wet ingredients to the dry and fold in the chocolate chunks and almonds.
- Spoon dough onto cookie sheet, leaving room between the cookies.
- Bake for 16 minutes and then cool for at least 10.
There’s no running class post this week for two reasons. (1) I am flying to New Orleans tomorrow for my sister’s wedding and had to come home after work to pack and get things in order. (2) I wore new fancy shoes out Saturday night and got a bad blister that sidelined me from running for a couple days. I am happy to say, though, that I managed to sneak in 4 miles around Central Park this evening just before sunset.
My time for these 4 was 35:10. Not too shabby. Plus, I was beaming the whole way, which is what happens when you are forced to take an unwanted break from running for a day or two. Another morning run before I skip town? Crossing my fingers.
Talk to you from NOLA, friends.