Eosinophilic Esophagitis Friendly Vegan Chocolate Lava Cookies
Total time1 hr 2 min
Prep time20 min
Cook time12 min
4.7(3)
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Learn more āIngredients
12 servings
For the cookie dough
- Ā½ cup vegan butter
- 1 cup vegan chocolate chips, divided
- Ā¾ cup organic cane sugar
- Ā¼ cup packed light brown sugar
- 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water, rested 5 minutes)
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 1 tsp vanilla extract
- 1 cup all-purpose flour
Chef's tipChoose 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. - Ā¼ cup unsweetened cocoa powder
- Ā½ tsp baking powder
- Ā¼ tsp salt
For the lava centers
- 12 squares (about 2 oz) vegan dark chocolate, broken into 12 pieces
For serving
- flaky sea salt, for finishing (optional)
Instructions
- 1
Stir together the ground flaxseed and 6 tbsp water in a small bowl and set aside for at least 5 minutes, until the mixture thickens to a gel.
- 2
Combine the vegan butter and 1/2 cup of the vegan chocolate chips in a medium saucepan over low heat, stirring frequently, until both are fully melted and the mixture is smooth. Remove from the heat and let cool for 5 minutes.
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