RECIPE: VEGAN CHOC CHIP COOKIES

SHOPPING LIST:

1 tbsp ground flaxseed mixed with

3 tbsp of water

¾ cup brown sugar

¼ cup granulated sugar

2 tbsp olive oil

6 tbsp coconut oil

1 + 1/3 cup all-purpose flour

1 tsp baking soda

1 cup of vegan chocolate chips

1 tbsp vanilla extract

1 tbsp large flake sea salt

TOOLS:

Medium bowl & spoon

Cookie sheet pan & parchment paper

WHAT TO DO:

Mix the flaxseed & water, sugars, oils, and vanilla extract in a bowl. Mix the flour and baking soda in another.

Add both mixes together and fold in the chocolate chips. Chill for 30 minutes.

Line the cookie sheet with parchment paper and spoon out balls of cookie dough across the pan. Sprinkle the salt flakes on the balls.

Bake for 15 minutes at 350 degrees or until the edges are slightly brown. let them cool on a tray for 15 minutes before serving. That way, the cookies harden while the inside stays gooey.

Wesley’s recommends:

Carrington Farms coconut oil, King Arthur flour, chopped Taza Chocolate bars.