Although I’m normally a soft cookie gal, these hit the spot tonight. But, really, what doesn’t hit the spot after a day filled with pedicures, girl talk, walking around outside in 75 degree weather and an Interior Therapy mini-marathon?
Makes about 2 dozen cookies (portioned with a 1 1/2 tablespoon scooper)
Time commitment: 10 minutes to mix up, 15-20 minutes to bake
1 T. ground flax seeds
3 T. water
1/2 c. vegetable shortening (Spectrum Organic palm oil is what I’ve been using, and I feel OK about it because apparently the palms are grown sustainably and harvested by local people in Columbia)
1/2 c. white sugar (I use the Wholesome Sweeteners brand organic evaporated cane sugar)
1/2 c. brown sugar
1/2 t. vanilla extract (I actually just measure it with the cap of the bottle…)
1/2 t. salt
1/2 t. baking soda
1 1/2 c. all-purpose flour
chocolate chips, half a bag or whatever you like
walnut pieces, half a cup or whatever you like, this is optional but I think they compliment the flax nicely
Preheat oven to 375; line baking sheets with parchment paper. In the bowl of your stand mixer or just a regular old mixing bowl, beat or vigorously combine the flax and water. Let it sit for a couple minutes while you get your other ingredients together. Add shortening and both sugars; beat with mixer or by hand for a few minutes till mixture looks nice and fluffy and creamy. Stir in vanilla extract. Add flour, salt, and baking soda (I like to sort of mix the salt and baking soda into some of the flour so it’s already distributed a bit and doesn’t clump up as soon as it hits moisture). Stir till combined. Stir in chocolate chips and nuts. Drop in rounded spoonfuls or scoopfuls onto baking sheets and bake, checking for done-ness after 12 or 13 minutes. Continue baking till desired golden brownness/crispiness are achieved. Cool on sheets for a bit before transferring to racks. Cookies taste the best with friends!
|❤ my ladies|