This recipe originally came from IsaChandra at the Post Punk Kitchen. Along with the lenten chocolate cake I recently published here, this is my go-to recipe for a great lenten dessert. I like to make these for birthdays and name days that fall during a fast. They’re amazing. Below is the recipe from Post Punk Kitchen, with a couple of modifications from me. You will need:
3/4 cup coconut oil, melted
2 cups sugar
2 teaspoons vanilla
1 tablespoon + 1 teaspoon whole flax seeds
1/2 cup unsweetened coconut milk
2 cups all purpose flour
3/4 cup dutch processed cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
Preheat oven to 350 F.
Grind the flax seeds on high in a blender until they become a powder. Add coconut milk (or hemp or almond, whatever you like) and blend for another 30 seconds or so. Set aside.
In a large bowl sift together flour, cocoa, baking soda and salt.
In a seperate large bowl cream together oil and sugar. Add the flax seed/coconut milk mixture and mix well. Add the vanilla.
Fold in the dry ingredients in batches. When it starts to get too stiff to mix with a spatula, use your hands until a nice stiff dough forms. Add the chocolate chips and mix with your hands again. Alternatively, use a stand mixer. You need some power for this recipe!
Roll dough into 1 inch balls and flatten into a disc that’s about 1 1/2 inches in diameter. Place on an ungreased cookie sheet about an inch apart.
Bake for 10 minutes. Seriously, 10 minutes. You really don’t want to overbake these, or they’ll end up being nothing special! Remove from oven and let cool for about 5 minutes, then set them on a wire rack to cool completely.
These are really good as cookie-wiches: spread some kind of lenten frosting on one, and put another one on top of it. If you make them this way, however, you may want to make the cookies smaller or else you may find them to be too rich.