Get ready for a mouth full of chocolate – crispy and chewey and when you add our Cyprus Flake Sea Salt to the top – you are simply going to love these… forever!
1 tablespoon ground flaxseed (regular or golden)
¼ cup milk (full-fat oat milk is what we used)
2 tablespoons black coffee (left-over or cold-brewed)
2 cups all-purpose flour
¾ cup Dutch cocoa powder
2 teaspoons vanilla extract
Cyprus Flake Sea Salt and/or chopped nuts for topping
- In a large mixing bowl, combine flaxseed meal, milk, and coffee. Mix well and set aside.
- In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. (When measuring the flour, fluff it up with a fork and then scoop it into a measuring cup using a spoon.) Set aside.
- Now that the flax mixture is ready, in the same bowl, add in the olive oil, sugar, and vanilla extract. Mix well. Slowly add the dry ingredients, a few scoops at a time. Do not over mix.
- Once the mixture is combined, mound into a ball and shape into a rounded rectangle. Wrap tightly with plastic wrap and chill in the fridge for at least 2 hours (or up to 3-4 days). We prefer chilling for at least 24 hours.
- When ready to bake, preheat oven to 350 degrees F and line one large baking sheet with parchment paper. Remove dough and cut into 12 even squares. Using your hands, round individual squares into thick circular discs.
- Place the discs on the baking sheet and gently press down with your fingers. These cookies will spread and need a good amount of space so only bake off 6 at a time, in batches. Once flattened, generously sprinkle some flaky salt on top.
- Bake in the center of the oven for 16 minutes for a crispy, chewy texture. If you want them a little more gooey, try 14 or 15 minutes. You can also opt to not flatten them as much for an even more gooey interior.
- Let the cookies sit on the pan for about 2 minutes. Then, using a very thin spatula, carefully transfer the cookies to a cooling wrack. Let cool for a few minutes and enjoy!
Experiment with different toppings. At Christmas, we crushed up peppermint for the topping.
If you are a severe chocoholic, add ¾ cups of dark chocolate chips to the batter when mixing.
Recipe adapted from Mississippi Vegan