Today seemed like a cookie day - even if it was 79º outside AND inside by the time I was done baking. These cookies are easy, pretty fool-proof and great for when the inevitable chocolate craving hits. Plus you can throw just about anything in that you like - nuts, raisins, cranberries, dried apricots...
- 1 1/2 cups flour
- 2 Tbsp wheat germ or wheat bran
- 2 tsp. cornstarch
- 1 1/2 cups quick oats - not the "instant" kind
- 1/2 cup flaked coconut (sweetened or unsweetened, whatever you prefer here)
- 2/3 cup unsweetened dutch process cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1-1/2 cups sugar
- 2 Tablespoons ground flaxseed
- 2/3 cup plant milk of your choice (almond milk is very good here)
- 2/3 cup coconut oil or margarine, melted
- 2 teaspoons vanilla extract
- 1 1/2 cups chocolate chips
- (OPTIONAL) 1 cup "extras": raisins, dried cranberries or chopped apricots, chopped nuts, etc...
Preheat oven to 350ºF.
In a medium-sized bowl, combine the flour, wheat germ, cornstarch, coconut, oats, cocoa, baking soda, baking powder, and salt.
In a large mixing bowl, combine the sugar, flax, milk, melted margarine, and vanilla. Blend with electric mixer until well blended
Add the dry ingredients to the wet, and stir until combined, it will be very thick. If too stiff to stir, add a Tbsp. of milk JUST enough to make batter soft enough to stir. Stir in the chocolate chips and whatever "extras" you'd like.
Drop the batter by the heaping Tablespoon-fulls onto your baking sheets. Flatten a bit with back of spoon, they don't spread much.
Cook for 10 minutes or until firm looking, and 'done' (they will lose their "wet' appearance and look less shiny). I like mine pretty soft in the middle. Let set on cookie sheet until firm, about five to seven minutes then remove to cooling rack.