Low Iodine Vegan Brownie Cookies
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Learn more →Ingredients
18 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
For the cookies
- 6 oz vegan chocolate, roughly chopped
- ¼ cup vegan butter
- ¾ cup organic cane sugar
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- 3 tbsp unsweetened cocoa powder
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup vegan chocolate chips
For serving
- flaky sea salt, for sprinkling (optional)
Can be omittedflaky sea salt
Instructions
- 1
Stir together the ground flaxseed and 3 tbsp water in a small bowl until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
- 2
Combine the chopped vegan chocolate and vegan butter in a large heatproof bowl set over a saucepan of barely simmering water, making sure the bowl does not touch the water. Stir occasionally until both are fully melted and the mixture is smooth, about 4–5 minutes. Remove from heat.
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