- 2 tablespoons ground flax seed
- 5 tablespoons warm water
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine grind sea salt
- ½ cup room softened Earth Balance vegan butter
- 1 cup coconut sugar
- ¼ cup maple syrup
- ½ cup cashew or almond butter or nut butter of your choice
- 1 ½ teaspoons vanilla extract
- 3 cups rolled oats
- ½ cup dark chocolate chips
- ½ teaspoon solid coconut oil
- Pre-heat oven to 350 degrees and line a shallow baking pan with parchment paper leaving enough on the ends to help transfer cookies when done.
- In a small bowl mix ground flax seed with the warm water until completely combined, set aside.
- In a medium size bowl whisk together the flour, baking powder, baking soda and salt, set aside.
- With a stand mixer or hand mixer, mix together the Earth Balance, coconut sugar and maple syrup until well combined and no dry ingredients remain.
- Add the flax egg, nut butter and vanilla, mix until well combined. Slowly add flour mixture and mix until no dry flour remains.
- Gradually fold add in the oats until well combined.
- Roll about 1 and ½ tablespoons of into a ball and place on parchment lined baking sheet, 2 inches apart. Or you can use a melon scoop and scoop 1 ½ tablespoons of dough onto baking sheet.
- Bake 8 to 10 minutes for a softer cookie, a few minutes longer for harder cookies.
- When cookies have cooled slightly use the ends of the parchment paper to pick up the cookies and transfer them to a wire rack to cool.
- While cookies are cooling, melt chocolate and coconut oil together using the double boiler method. Stir as chocolate melts to combine.
- Transfer melted chocolate to a zip-lock bag, cut a small bit off a corner of the bag. Using a zig-zag motion, pipe the chocolate over the cooled cookies. Allow chocolate to harden or not if you’re like me and just can’t wait, before sharing or enjoying