THE Chocolate Chip Cookies.

Really, the only ones you’ll ever want to make again. Start now by turning your oven to 180 celsius.

1 tbsp ground flax
1.5 tbsp water
-> mix in a cup, set aside

150 ml flour (or 200 if you want to make peanut butter flavored ones)
100 ml ground almonds (doesn’t have to be a fine flour, coarse is nice. If you don’t have almonds on hand, just sub for more regular flour)
1/2 tsp baking soda
1/4 tsp salt (or a bit less. A pinch is the point.)
tiny dash of cinnamon (or not)
-> mix in a bowl, set aside

100 g room tempered Earth Balance/dairy-free butter
180-200 ml brown sugar, depending on whether you’re adding PB or not
1 tsp agave
1/4 tsp pure vanilla (that is, the black powder. If you don’t have it, sub 1 tsp vanilla extract)
-> mix using an electric beater for a few minutes

Put the electronic equipment aside, pick up a spoon to mix instead, and add the flax goo to the sugar/butter. If you want to add peanut butter, then also add about 2 tbsp of that at this point. Lastly add the dry flour mix and 100 ml (about 1/2 cup) dark chocolate chips/chopped chocolate.

Put some parchment paper on your oven tray and make whatever size cookies you fancy. They will “melt”, so you don’t have to excessively flatten the pieces before you put them in the oven. Bake for 10-15 minutes.


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