Fish Free Double Chocolate Cookies

Total time37 min

Prep time15 min

Cook time12 min

4.8

(5)

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Ingredients

18 servings

For the flax egg

1 tbsp ground flaxseed
3 tbsp water

For the cookies

1 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp baking powder
½ tsp fine salt
¾ cup unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
¾ cup granulated sugar
½ cup packed light brown sugar
2 tsp vanilla extract
2 tbsp milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's the most reliable milk swap and works in sauces, custards, and baked goods; for hot or acidic drinks, a barista-style soy milk resists curdling.
1 cup chocolate chips

For serving

flaky sea salt, for sprinkling (optional)

Instructions

1
Stir together the ground flaxseed and water in a small bowl until combined. Set aside for 5–10 minutes until the mixture thickens to a gel-like consistency.
2
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.

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