3/4 cup brown sugar
1/4 cup sugar
1/2 cup vegan butter + 1 tbsp
1 cup whole wheat flour
1 cup oat flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1/4 cup cocoa powder
1/4 cup non dairy milk
1 tbsp vanilla extract
1 cup 70% cacao chocolate chips
1/2 cup flaxseeds
Preheat oven to 350 degrees.
Cream brown sugar, sugar, and vegan butter on high using a stand mixer or hand beaters for 5 minutes.
In a large mixing bowl, add whole wheat flour, oat flour, baking powder, baking soda, salt, and cocoa powder. Mix well.
In another mixing bowl, add non dairy milk and vanilla extract. Mix well.
With the mixer on low, add the wet ingredients and once incorporated, slowly add the dry ingredients. Once the cookie batter comes together, turn the mixer off. Do not over mix.
Using a rubber spatula, fold in chocolate and flaxseeds.
To a baking sheet, scoop the cookie batter onto the sheet using a ice cream scoop. You should be able to get about 8 cookies on a standard cookie sheet. Lightly press the balled cookie dough down using the palm of your hand to create a disk.
(Optional) If you have the time, place the cookies back in the fridge for 30 minutes on the cookie sheet. Then bake for 10 minutes.
If you do not have the time, place the cookies in the oven right away for 10 minutes. Refrigerating the cookie dough beforehand gives the perfect cookie texture FYI! Bottoms up!