Oral Allergy Syndrome Friendly Vegan Chocolate Chip Walnut Cookies

Total time49 min

Prep time15 min

Cook time24 min

Oral Allergy Syndrome Friendly Vegan Chocolate Chip Walnut Cookies

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Ingredients

24 servings

For the flax egg

1 tbsp ground flaxseed
Bob's Red Mill Gluten Free Flaxseed Meal - 16 Oz Carrington Farms Organic Milled Flax Seed Paks Gluten Free Spectrum Essentials Cold Milled Organic Premium Ground Flaxseed - 24 oz Barlean's Organic Forti-Flax Premium Ground Flaxseed Carrington Farms Flax Seeds Milled Gluten Free Organic (Ground)
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3 tbsp water

For the cookies

2 ¼ cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tsp baking soda
1 tsp fine salt
1 cup (2 sticks) vegan butter, softened
¾ cup granulated sugar
¾ cup packed light brown sugar
2 tsp pure vanilla extract
2 cups vegan chocolate chips
1 cup walnut halves, roughly chopped
Chef's tip
Use the same amount, keeping the same form - whole, chopped, or toasted.

For serving

flaky sea salt, for sprinkling (optional)

Instructions

1
Stir together the ground flaxseed and 3 tbsp water in a small bowl until combined. Set aside for 10 minutes, until the mixture thickens to a gel.
2
Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.

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