Cooking Instructions
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Step 1
To make the flax egg, in a small bowl combine the
Ground Flaxseed (2 Tbsp)
and
Water (1/3 cup)
. Stir, and let sit for 5 minutes before using in baked goods.
Step 2
To a medium-sized mixing bowl, combine the
Unsweetened Cocoa Powder (1/3 cup)
,
Cacao Powder (1/4 cup)
,
Granulated Sugar (3/4 cup)
,
Brown Sugar (1/4 cup)
, and
Olive Oil (1/4 cup)
. Whisk or stir till combined.
Step 3
Add in the flax egg mixture and stir till combined. Once combined, add in the
Vanilla Extract (1 Tbsp)
.
Step 4
Into another medium-sized mixing bowl, combine the
All-Purpose Flour (1 cup)
,
Baking Powder (1 1/4 tsp)
, and
Sea Salt (1/2 tsp)
. Stir till combined.
Step 5
Add the dry ingredients to the wet ingredients bowl and stir just till well combined. Cover with a cloth, wax paper, or cling film and place in the fridge for at least 3 hours but can be left overnight
Step 6
Preheat the oven to 350 degrees F (180 degrees C) and line two large baking sheets with parchment paper and set aside.
Step 7
Now, roll the dough into around 1 tablespoon balls and toss them into
Powdered Confectioners Sugar (3 Tbsp)
. Coat them well and begin placing each ball on the pre-lined baking sheets. You should be able to fit 8 cookies per sheet.
Step 8
Bake for 10 minutes and cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
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