Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon ground flax seeds ((or chia seeds; see note))
  • 3 tablespoons water
  • 3/4 cup almond butter ((I use raw almond butter, to minimize the flavor))
  • 3/4 cup coconut sugar
  • 1/3 cup cacao powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 teaspoon vinegar ((see note))
  • 1/4 cup organic powdered sugar or ground coconut, for rolling ((optional))

Instruction

  • Preheat the oven to 350ºF and line a baking sheet with parchment paper. In a large bowl, stir together the ground flax seeds and water.
  • To the "flax egg", add in the almond butter, coconut sugar, cacao powder, baking soda, vanilla, salt, and vinegar, and stir well until a thick batter is formed. As soon as it looks mixed, stop stirring, so that the batter doesn't get oily.
  • Use a tablespoon to scoop the dough, then roll the ball between your hands. Dip the ball into powdered sugar or ground coconut, if you want the classic white-crackled look on the outside of your cookies.
  • Arrange the cookies on the prepared baking sheet at least 2 inches apart from each other. They will spread as they cook. Bake for 10 minutes at 350º, or until the tops of the cookies start to crack.
  • These cookies need to cool completely on the pan in order to firm up. Store them uncovered at room temperature for up to 3 days, or in an airtight container in the fridge for up to a week.