- 1 tablespoon ground flax + 2.5 tablespoons water (1 flax “egg”)
- 1 cup sunflower seed butter
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup non-dairy milk
- 1 1/4 cups spelt flour
- 1/4 cup cocoa
- 1 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/2 cup unsweetened shredded coconut (optional)
- 1/2 cup semisweet chocolate chips (or more if desired)
- Preheat the oven to 350 degrees Fahrenheit and line two large cookie sheets with parchment paper.
- In a large bowl, whisk together the flax and water. Set it aside to thicken for a couple of minutes. Next, add the sunflower seed butter, maple syrup, vanilla, and milk. Whisk to combine.
- In a medium bowl, stir together the flour, cocoa, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir to combine. Mix in the coconut (if using) and the chocolate chips.
- The batter will be on the moist side. If it seems too moist to roll into balls, add a little bit more flour. If it seems dry, add a splash of non-dairy milk.
- Because the dough is so moist, wet your hands before rolling the dough into balls. Repeat as necessary to prevent the dough from sticking to your hands. Roll into about 20-24 balls (the size is really up to you) and place on the cookie sheets as you go, leaving some space in between so that each cookie can spread out.
- With lightly wet hands, flatten each ball.
- Bake for 10-12 minutes and wait a couple of minutes before removing from the cookie sheets and transferring to a wire rack to finish cooling. Store in an airtight container at room temperature for a few days, or in the fridge or freezer for longer term storage.
- Category: Snack
Keywords: vegan double chocolate sunbather cookies