Hello, Sweet peas,
I love cookies, I wish I didn’t because I also like fitting into cute clothes in summer but I do, these are vegan, low carb, and delicious and I really enjoy the almond flavour combined with the chocolate, you could also add in some extra salt to make them salted chocolate cookies. They go perfectly with a big pot of English breakfast tea, or with a coconut milk chai. These aren’t perfectly healthy but they are a lot better than most treats due to the almond meal, flax seeds and smaller amount of sugar.
To make a flax egg, mix one tablespoon ground flaxseed meal with three tablespoons of water. Mix together, and let sit in your fridge for 15 minutes to thicken.
I personally think that baking is such a comforting, and lovely thing to do, especially on days like today when its rainy and dark. I plan to make my dog some of her own cookies later today as well. Without further ado, let’s bake!
1/2 cup vegan butter (softened)
1 flax egg
1/2 cup brown sugar
1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla essence
1.5 cups almond meal
3/4 vegan choc chips ( I used dark but milk is also lovely)
Pinch of sea salt
Preheat your oven to 160 degrees, and line a flat tray with greaseproof paper.
Mix together the softened butter, flax egg, salt, and brown sugar until creamy, then add in the vanilla bean paste or the vanilla essence.
Gradually mix in the almond meal, and choc chips until everything is well combined (be gentle with the choc chips so that the mixture doesn’t turn brown).
Roll into large teaspoon sized balls, and flatten with a fork. Bake in the oven for 15- 20 minutes until lightly crunchy and golden.