Vegan Chewy Chocolate Chip Cookies

I'm kind of over winter now. Not that I was ever into it but... enough is enough! I miss the green grass, not being snow-blinded, birds chirping, and fun times outside without having to wear 65384 layers. 

To console myself as I wait for warmer temperatures and the beauty of spring I bake. We definitely bake a LOT more in the winter months especially around January and February. That's when morale is low (aka the massive pile school work makes you want to crawl into the fetal position for a little bit) and sugar is the only fix. These cookies have lots of sugar. That's a good thing. They are bordering on brookie (brownie-cookie) because of their awesome chewiness. So good! And easy (mega bonus!).

P.S. We love PPK. Thanks for this recipe!

Vegan Chewy Chocolate Chip CookiesRecipe by Post Punk Kitchen 

Ingredients

3/4 cup canola oil
2 cups granulated vegan sugar
2 teaspoons vanilla
1/2 cup soymilk
3/4 cup dutch processed cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips

1 tablespoon + 1 teaspoon whole flax seeds
2 cups all purpose flour

Directions

Preheat oven to 350 F. Grind the flax seeds on high in a blender until they become a powder. Add soymilk and blend for another 30 seconds or so. Set aside.

In a large bowl sift together flour, cocoa, baking soda and salt.

In a seperate large bowl cream together oil and sugar. Add the flax seed/soy milk mixture and mix well. Add the vanilla.

Fold in the dry ingredients in batches. When it starts to get too stiff to mix with a spatula, use your hands until a nice stiff dough forms. Add the chocolate chips and mix with your hands again.

Roll dough into 1 inch balls and flatten into a disc that’s about 1 1/2 inches in diameter. Place on an ungreased cookie sheet about an inch apart.

Bake for 10 minutes. Remove from oven and let cool for about 5 minutes, then set them on a wire rack to cool completely.