I am bad about throwing the ‘kitchen sink’ into a lot of my recipes, but this one really lends itself to some fun mixtures of textures and odd selection of mix-ins.
I hope you will enJOY these Chocolate Vegan ‘Everything’ Cookies!
- 1 TBS Ground Flax Seed
- 1/4 Cup Water
- 2 TBS Organic Non-Hydrogenated Shortening
- 2 TBS Organic Unrefined Coconut Oil
- 1 tsp Vanilla Extract
- 1/2 Cup Freshly Milled All-Purpose Flour (from the Wondermill)
- 1/4 Cup Cocoa Powder
- Up to 2 1/2 of misc. ‘mix ins’ (In this case it was raisins, pumkin seeds, toasted sunflower seeds, pecan pieces, toasted oats and the *shavings from the bottom of the frosted shredded wheat cereal bag) 🙂
Pour Water over Ground Flax Seed and stir. This must ‘sit’ for at least 30 minutes before the next step.
In the WonderMix (with the four blade mixing beaters) cream together the Coconut Oil, Shortening and Ground Flax Seed Mixture. Add Vanilla and mix again.
Slowly add cocoa powder and flour until combined.
Add in each ingredient left one at a time – pulsing (barely mixing) in between each.
*shavings from the bottom of the frosted shredded wheat cereal bag
Now in approximately 3 TBS sized amounts – spoon and shape if needed onto a greased cookie sheet as the oven pre-heats to 375.
Bake at 375 for 9-12 minutes and remove to a wire rack to cool!