Colossal Cookies
A dairy free vegan chocolate chip cookie recipe adapted from the one on the back of the Guittard dairy free semisweet chips bag.
Servings 12
Cost 5
Ingredients
- ¾ cup golden flaxseed meal (90 grams)
- ¾ cup coconut oil or vegan margarine (for slightly cakier cookies)
- ¾ cup boiling water
- 1 ½ cups dark brown sugar (320 grams)
- ¾ teaspoon salt plus an extra pinch
- ¾ teaspoon vanilla or almond extract
- 2 ¼ cups all-purpose flour (270 grams)
- 1 bag Guittard dairy free semisweet chips
Instructions
- Preheat the oven to 350°F. Line a baking sheet with baking parchment paper.
- In a mixing bowl, combine the flaxseeds, coconut oil and boiling water and stir until the coconut oil melts and mixture is thick and pasty. You can do this by hand or with a mixer.
- Add the brown sugar, vanilla, salt and baking soda and stir well, then stir in the flour to make a soft dough. Make sure the mixture is cool, then add the chips. Cover the bowl and chill until firm or chill overnight.
- Scoop dough into 12 balls and place 6 on a parchment lined baking sheet. Keep the remaining dough (or shaped balls) chilled.
- Bake at 350 degrees F. for 25 to 30 minutes until golden brown at the edges, then let cool completely. Store in an airtight container.