Plant-based, delicious!
Serves
18 cookies
Ingredients
- 2 tsp ground flaxseeds
- 2 tbsp cold water + 5tsp tap water
- 1/4 cup coconut oil
- 3 cups whole-wheat flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup olive oil
- 3/4 cup maple syrup
- 2 tsp vanilla extract
- 1/2 cup vegan chocolate chips
Method
Preheat oven to 350f and line baking pan with grease proof paper.
Combine flaxseeds and cold water and let sit for 5minutes.
Microwave coconut oil to soften and set aside.
Mix flour, baking soda and salt.
Add oils, maple syrup and vanilla to flex seed eggs until well combined.
Combine wet and dry ingredients and add a little extra water if required. Fold in chocolate chips, make into balls on baking tray, flatten and cook for 15 minutes.
Note
Cookies will store for up to 1 week.
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Sparkling Eats 
looks delicious!