You know what’s best after a long day? Cookies. I came home to the smell of chocolate chip cookies after a very long, tragic, and exhausting day at work. Work started out great, but it ended on such a sad note. I hate those days. It puts me in such a funk. I usually come home looking forward to zoning out to endless, trashy, but oh so good reality TV shows to erase the day from my long-term memory. Instead, I came home to my favorite chocolate chips cookies, and that made all the difference.
Ooey, Gooey, Chewy, Chunky Chocolatey Chip Cookies with Mac Nuts (lightly adapted from Wing-It Vegan)
1 tablespoon ground flax seeds
3 tablespoons cold water
1/2 cup dried shredded coconut
1/2 cup brown sugar
1/4 cup cocoa powder
1/4 teaspoon baking powder
1/8 teaspoon baking soda
pinch of salt
1/2 cup almond butter
4 tablespoon almond milk
1 teaspoon vanilla extract
1/2 cup semi sweet chocolate chips
3/4 cup toasted macadamia nuts, coarsely chopped
Preheat oven to 375 degrees and spray a baking sheet with cooking spray.
In a small bowl or measuring cup, mix the flax seeds and water.
In a medium-sized mixing bowl, combine all ingredients except for the chocolate chips and nuts. Beat for about 30 seconds or until a smooth dough forms. Stir in the chocolate chips and nuts.
Drop by rounded spoonfuls onto the cookie sheet and slightly flatten with the back of a spoon. Leave about an inch of space in between cookies.
Bake for 13-14 minutes. Let the cookies slightly cool on the baking sheet before you transfer them to a cooling rack. Store in an air-tight container or a paper bag.
Makes 14 cookies.