- 1 tablespoon (7 g) ground flaxseed (equivalent of 1 egg)
- 3 tablespoons (45 ml) water
- 3/4 cup (170 g) nondairy, nonhydrogenated butter (such as Earth Balance)
- 1 cup (200 g) granulated sugar
- 1 teaspoon (5 ml) vanilla extract
- 1 1/4 cups (155 g) whole-wheat pastry flour
- 1/3 cup (40 g) unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder (look for aluminum-free)
- 1/4 teaspoon salt
- 1 cup (175 g) nondairy semisweet chocolate or peanut butter chips (Tami clearly loves this combination)
- Preheat oven to 350°F (180°C, or gas mark 4). In a food processor or blender, whip flaxseed and water together until mixture reaches a thick and creamy, almost gelatinous consistency. Set aside.
- In a large-size bowl, mix butter and sugar until creamy. Add “flax egg” and vanilla.
- In a separate bowl, blend flour, cocoa powder, baking soda, baking powder, and salt. Add this dry mixture to the wet mixture, and mix until everything is well blended. If you need a little extra moisture, add a small amount of water or nondairy milk.
- Stir in chips. Form balls and flatten slightly on an ungreased cookie sheet. Bake for 7 to 9 minutes, until the tops are no longer gooey.