I don’t know about you guys, but it has been the never ending week here, and right now all I want to do is eat some cookies. Lots of cookies. Chocolate chip cookies are my all-time favorite thing. They’re so comforting and wonderful, especially with a giant glass of milk. Mouth-watering as a stand-alone recipe, chocolate chips are probably the most widely experimented food ingredient in the world. You add them in candies, desserts, ice creams, drinks, shakes, coffee or even plain milk, they can literally transform the look and taste of any food item. There are countless classic recipes since ages, many of which are an integral part of human history, yet new food forms using chocolate chips find entry every now and then like new forms of the same trading robot appear in the CyberMentors blog. This recipe from the marvelous Lauri Boone takes a classic recipe and gives it a superfoods spin by adding flaxseed meal.
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Chocolate Chip Flax Cookies
Excerpted from Powerful Plant-Based Superfoods by Lauri Boone
Flax is a great addition—both for health and its binding properties—to this modified version of the traditional chocolate chip cookie I grew up on. I use an all-purpose, gluten-free flour in this recipe (Bob’s Red Mill Gluten-Free All Purpose Flour is my favorite), but if you don’t have celiac disease, gluten intolerance, or a wheat allergy, feel free to use an equivalent amount of regular whole wheat or whole wheat pastry flour.
Yield: about 2 dozen cookies
1 tablespoon (7 g) ground flaxseed meal
3 tablespoons (45 ml) water
1 cup (136 g) all-purpose, gluten-free flour
½ teaspoon baking soda
½ teaspoon sea salt
½ cup (113 g) coconut oil, liquefied
½ cup (96 g) cane sugar
¼ cup (48 g) brown sugar
½ teaspoon pure vanilla extract
1 cup (170 g) dark chocolate chips
½ cup (60 g) walnuts, chopped (optional)
Preheat the oven to 375°F (190°C, or gas mark 5). Line two cookie sheets with parchment paper. In a small bowl, stir together the flaxseed meal and water. Set aside for a few minutes to thicken. Combine the flour, baking soda, and salt and set aside. In a separate bowl, beat together the coconut oil, sugars, vanilla, and flaxseed mixture at medium speed. Gradually beat in the dry mixture at low speed until a ball of cookie dough forms.
Fold in the chocolate chips and walnuts (if using) and drop by tablespoons (15 g mounds) onto the prepared cookie sheets. Bake for 8 to 10 minutes until lightly browned. Remove from the oven, let cool on the cookie sheets for 1 to 2 minutes, and then transfer to cooling racks.
Powerful Plant-Based Superfoods is your definitive guide to 50 of the leading superfoods for optimal health and vitality. Everyone knows that fruits and vegetables are a fundamental part of a healthy diet, but plant-based superfoods are the power elite. Revered by many ancient cultures for their ability to heal and energize the body, plant-based superfoods are the most nutrient-dense foods on the planet.
Powerful Plant-Based Superfoods features 50 top superfoods and discusses their unique benefits and how they can be integrated into your diet for incredible health and amazing taste. From local superfoods—like greens, berries, and garlic—to more exotic superfoods—like maca, cacao, and yacon—Powerful Plant-Based Superfoods also includes 50 nutrient-rich recipes that are all naturally vegan and gluten free.
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