The best part is, with a few variations this cookie recipe can become just about anything you want it to. These have some of my favorites in them, Earth Balance Vegan Butter and Enjoy Life Chocolate Chips. I also made ours with my favorite gluten free flour blend from A Little Insanity, and I bought my flour ingredients and chocolate chips from Vitacost.
3/4c organic sugar
1T ground flax + 3T water = 1 flax egg
1tsp vanilla extract
1/2t baking soda
1/2t pink Himalayan salt
1 1/2c oat flour or GF flour blend from A Little Insanity or 1 1/4 c whole wheat flour
1/2c Enjoy Life mini chocolate chips
In a stand mixer or with hand mixer, blend butter, sugar, molasses and flax egg until creamy. Mix in dry ingredients one at a time, ending with flour. Turn off the mixer and hand stir in the chocolate chips. Spoon onto parchment lined cookie sheets. If you use the GF flour blend you'll want to flatten them a bit. They tend to stay the shape you lay them down. Still delicious, but they don't bake as evenly. I spoon down and then use my hand to flatten slightly. Wheat, white or oat flour you can spoon or hand roll and they'll bake into a perfect cookie shape. Bake at 350 for 8-15 minutes. Regular flour will be done in 8-10, oat flour 10-12 and the GF flour blend will be 13-15.
- Add in 3T cocoa powder and 1T water to make double chocolate cookies
- Omit chocolate chips and molasses and you've got a base for just about any other cookie! Roll in sugar for a sugar cookie; roll in cinnamon sugar for a snickerdoodle; add 1t lemon extract or 2 drops lemon essential oil for a lemon cookie with optional roll in sugar. The possibilities are endless! Let me know if you create your own variation and I'll add it to the list!