1CupChopped nutsAlmonds, macadamia nuts, pecans, or whatever tickles your fancy
Instructions
Combine flax meal and plant based milk, whisk together, and set aside in the refrigerator to set for approximately 20 minutes.
The coconut oil for this recipe should be solid, if yours is liquid, measure it out and also place it in the fridge for about 5 minutes.
In a large bowl combine flour, baking powder, baking soda, salt, and cinnamon together. Whisk until fully combined.
Add coconut oil, applesauce, sugars, and vanilla to a large mixing bowl with a paddle attachment. Cream the mixture until you start to get a light and fluffy dough.
Add flax egg and mix for an additional 3-5 minutes.
With mixer on a low setting, begin adding flour mixture approximately 1/2 Cup at at time until fully incorporated. Stopping and scraping the sides as needed.
Add chocolate chips and optional chopped nuts. Mix on low until everything is combined.
Chill the cookie dough for at least one hour (and up to overnight) to give the fats the opportunity to solidify again.
When ready to bake, preheat the oven to 350 degrees F.
Using an ice cream scooper or spoon, dollop approximately 8 balls of cookie dough onto a parchment lined baking sheet.
Bake for 15 – 20 minutes or until tops are golden brown and edges are crispy, turning once while in the oven.
Remove and let the cookies cool on a baking rack for 3-5 minutes.
Serve and enjoy with your favorite vegan vanilla ice cream or with your favorite plant based milk.