Cook By Book

• 3 Tbsp flaxseed powder + 9 Tbsp water
• 1/2 cup olive oil (coconut oil or unsalted butter can be substituted)
• 1/2 cup brown sugar
• 1/4 cup date syrup
• 2 Tbsp vanilla extract
• 2 + 1/2 cups whole wheat flour
• 1/2 Tbsp baking powder
• 1/2 tsp salt
• 1 + 1/4 cup mix of dark & milk chocolate chips

Directions:

1. In a small bowl, mix together flax seed powder and water. Set aside for 10 minutes.
2. In a medium bowl, sift together whole wheat flour, baking powder and salt. Set aside.
3. In a large mixing bowl, whisk olive oil and sugar together til completely incorporated. Whisk in date syrup, vanilla extract and flax seed mixture.
4. Stir in dry ingredients to the wet ingredients to form a dough. Fold in chocolate chips. Chill the dough in refrigerator for about 30 minutes to 1 hour.
5. Preheat the oven to 160ºC/325ºF. Line the baking sheet with parchment paper. Take about 2 Tbsp of dough, form it into a ball between your palms and flatten them with fingers or a fork. The cookies won’t spread much while baking so flatten how much ever thickness you like. Bake them for 14-15 minutes. Let them cool on baking sheet for 5 minutes before transferring them on cooling rack to cool completely. The cookies will stay fresh for 1 week at room temperature stored in an airtight container.

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