These are not the classic chewy chocolate chip cookies. These are crumbly, delicious, quick, super addictive, thick, and how I like mine. The crumblier and fatter, the better!

There is also limited sugar and fat in these with whole ingredients. The wheat flour that I use, is usually ground fresh at home. Whole wheat flour(regular or pastry) works well too.

There are a double layer of chocolate chips in most of these. There are so many chips in some that the flour barely holds them together. Now that is what I call a “Chocolate chip” cookie.

Ingredients: Makes 12 medium thick cookies

• 2 teaspoons flaxmeal
• 1 Tablespoon hot water
• 1 Tablespoon vanilla almond milk (Or a few drops vanilla extract + 1 Tablespoon water/non dairy milk)
• 1 Tbsp agave/maple syrup
• 1 Tbsp coconut oil (almost melted)
• 1 Tbsp organic canola oil
• 2.5 Tablespoons ground raw sugar( 3 Tbsp for sweeter)
• pinch of salt
• 3/4 cup whole wheat flour ( or 1/2 cup whole wheat and 1/4 cup almond flour)
• 1/2 scant teaspoon baking power
• 1/3+ cup vegan semi-sweet chocolate chips

Preparation:

1. In a bowl, add hot water, almond milk, flaxmeal and agave.
2. Whisk until well combined.
3. Add the oils and raw sugar, salt, whisk for a minute until well combined. Let sit for 2 minutes.
4. Whisk again for a few seconds.
5. Mix the baking powder in the wheat flour.
6. Add the flour and mix with a spoon or hand. you might have to knead it a bit for the oils to combine well with the flour. If the dough is wet, add a few teaspoons more flour.
7. Add the chocolate chips, knead to distribute.
8. Chill the dough for 15 minutes.
9. The dough will feel crumbly, but will come together when pressed and will smooth out a bit with the warmth of the hands. Some cracks are fine.
10. Make flat balls. Place on parchment lined baking sheet.
11. Bake in preheated 350 degrees F for 13-14 minutes.
12. Cool, consume.