Big, Soft Chocolate Cookies

You'd never know they're whole food, plant-based!

This one’s a little bit heavy on the sugar, so not an every day health food, but a sometimes treat. This recipe is a double batch. I cannot see going to the trouble of making one dozen cookies. You have to make at least two dozen at a time.

Right? 🧐

Ingredients

• 2 tablespoons flaxseed meal

• 1/2 cup soy or almond milk
  Mix and set aside

• 1 cup natural peanut butter, no added salt, no added oil

• 2 cups raw sugar

• 1/2 cup unsweetened applesauce

• 1/4 cup agave nectar

• 2 teaspoons vanilla

• 2 and 1/2 cups whole grain flour or whole grain gluten-free flour
  Bob’s Red Mill GF baking flour is mostly whole grain, and I use it frequently.

• 1 cup unsweetened baking cocoa

• 1 teaspoon baking soda

Method

Pre-heat oven to 375.

Line two large cookie sheets with silicone pads or parchment paper.

Mix the flaxseed meal and milk, and set aside.

Add peanutbutter, sugar, applesauce, agave, and vanilla to a mixing bowl. I like to mix this with my electric mixer on low for a minute or so, to get it all creamy.

Then add the flaxseed/milk mixture and beat a little bit more, until well-blended.

In a separate bowl stir together the flour and cocoa, then sift in the baking soda to remove any lumps. Stir this dry blend more than you think you need to, until there’s no more visible flour.

Add the dry mixture to the wet mixutre and stir. If you don’t have arm muscles, use your stand mixer with the dough attachment. If it’s too stiff to stir, you can add up to about 1/3 cup more soy or almond milk.

Scoop about 1/4 cup at a time, using a spoon, onto the cookie sheets, about and inch and a half apart. I can get a dozen per cookie sheet.

After you’ve filled both sheets, get a small glass of water, and a fork. Dip the fork into the water, and then use it to flatten the cookies. Dip, and flatten, dip and flatten. The water keeps the fork from sticking to the batter. Don’t press them too flat! Leave then good and thick, but you don’t want the shapeless lumps.

Bake for 12 to 14 minutes until starting to feel a little bit done on top. They continue firming up as they cool.

Remove from oven. If you fear they didn’t bake enough, let them cool on the cookie sheet. If you feel they’re done, take them off onto a wire rack immediately.

Makes about 2 dozen cookies.

Nutrition Facts
Serving size: 1 cookie
Servings: 24
Amount per serving 
Calories 137
% Daily Value*
Total Fat 2.8g 4%
Saturated Fat 0.4g 2%
Cholesterol 0mg 0%
Sodium 1146mg 50%
Total Carbohydrate 20.7g 8%
Dietary Fiber 2g 7%
Total Sugars 11.3g 
Protein 3.6g 
Vitamin D 0mcg 0%
Calcium 7mg 1%
Iron 1mg 6%
Potassium 62mg 1%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet.2,000 calorie a day is used for general nutrition advice.

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