Low Iodine Vegan Chocolate Lava Cookies

Total time1 hr 2 min

Prep time20 min

Cook time12 min

4.7

(3)

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Ingredients

12 servings

For the cookie dough

½ cup vegan butter
1 cup vegan chocolate chips, divided
¾ cup organic cane sugar
¼ cup packed light brown sugar
2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water, rested 5 minutes)
Chef's tip
For 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
¼ cup unsweetened cocoa powder
½ tsp baking powder
¼ 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)
Can be omitted
flaky sea salt

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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