Chewy Chocolaty Cookies
- 1 1/2 cups whole wheat flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 3/4 cup vegan butter
- 1 1/2 cup organic granulated sugar
- 2 egg substitutes (instructions below), I use a chia seed egg = 1 egg equals 1 tablespoon chia flour and 3 Tbsp. water so double that for 2 eggs
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Mix the chia eggs and set aside. – A chia egg is actually made with chia seed meal/flour not the bare seed. The way you make meal/flour is by grinding the chia seed in a processor such as one for your coffee beans or a spice grinder. I use mine to strictly grind seeds so that I do not mix flavors. Grind until it is a fine meal. I do about 4 ounces at a time and keep it in a little freezer safe canning jar – in the freezer. When I need a tablespoon or so it is all ready to go.
In a bowl add the flour, cocoa powder, baking soda, cinnamon, cream of tartar and salt. Mix together.
In a large bowl, add the vegan butter and sugar.
Beat with a hand mixer until it is light and fluffy. About 5-10 minutes.
Add the chia egg and vanilla. Mix well.
Add the dry mixture to the wet mix until just blended.
Fold in the chocolate chips.
Chill the dough for about 30 minutes so you can roll them into balls more easily.
Take the dough out of the refrigerator and make about 48 balls.
Lightly grease a baking sheet (I use coconut oil).
Space the cookie balls on a greased baking sheet about 2″ apart.
Bake at 350° for 12 to 14 minutes.
Let set on the baking sheet for about 3-5 minutes and then remove to a cooling rack.